Ginger Tempeh & Black-Sesame Rice Bowls

Ingredients

Rice and vegetables

• 200 g dry brown rice, rinsed
• 2 cups (480 mL) water, for rice; use package ratio if different
• 400 g broccoli, cut into small florets
• 150 g carrots, cut into fine matchsticks
• ¼ cup (60 mL) water, for broccoli

Tempeh and sauce

• 600 g plain tempeh, cut into ¼-inch strips
• 1 tbsp (14 g) neutral oil
• 2 tbsp (32 g) reduced-sodium soy sauce
• 2 tbsp (30 g) rice vinegar
• 1 tbsp (21 g) maple syrup
• 2 tsp (10 g) finely grated ginger
• 1 garlic clove (3 g), minced
• 2 tbsp (30 g) tahini
• 3 tbsp (45 mL) water, for dressing
• 2 tsp (6 g) black sesame seeds
• 2 scallions (30 g), thinly sliced

Equipment

Saucepan with lid, skillet, steamer or second saucepan

Allergens and ingredient notes: Soy, sesame; standard soy sauce contains wheat. Check tempeh for added grains.

Estimated nutrition per serving

633 calories · 40 g protein · 67 g carbohydrate · 27 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Cook brown rice with its listed water according to the package; typical cooking is a covered gentle simmer for 30–40 minutes followed by 5 minutes off the heat. Use the package liquid ratio if different.
2. Steam tempeh strips over simmering water for 10 minutes, following any longer package preparation instructions, then pat dry. Heat oil in a large nonstick skillet over medium heat. Brown strips 3–4 minutes on each side.
3. Whisk soy sauce, rice vinegar, maple, ginger, garlic, tahini and the dressing water until smooth. Pour half over tempeh, stir for 1–2 minutes until lightly glazed, then remove from heat. Keep the remaining sauce in a clean bowl.
4. Place broccoli and its ¼ cup water in a covered saucepan over medium heat; steam 4–5 minutes until crisp-tender, then drain. Divide rice, tempeh, broccoli and raw carrot among 4 bowls. Spoon the reserved sauce over each and divide sesame seeds and scallions equally.

The Devotti twist: Tempeh is steamed before searing for a tender interior; tahini makes the ginger glaze cling to the crisp edges.

Make ahead and storage

Refrigerate within 2 hours in shallow containers for up to 3 days. Reheat rice, tempeh and broccoli to 165°F (74°C). Keep raw carrot and reserved dressing separate until serving.