Tempeh Teriyaki Bowl
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Tempeh Teriyaki Bowl

Tempeh Teriyaki Bowl

with Zucchini and Coconut Rice

A stir-fry is the perfect, speedy weeknight dinner to whip up after a long day. This one is jam-packed with vegetables that will nourish and satisfy any hungry crowd!

Allergens:
Soy
Sulphites
Wheat
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Tempeh

(Contains Soy)

227 g

Zucchini

2 unit

Green Onion

¾ cup

Jasmine Rice

¼ cup

Soy Sauce

(Contains Soy, Sulphites, Wheat)

3 tbsp

Honey

1 tbsp

Cornstarch

(Contains Sulphites)

30 g

Ginger

10 g

Garlic

1 can

Coconut Milk

1 tbsp

Sesame Seeds

(Contains Sesame)

Not included in your delivery

3 tbsp

Oil*

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories750 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate98 g
Sugar17 g
Dietary Fiber10 g
Protein35 g
Cholesterol0 mg
Sodium1305 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Cups
Measuring Spoons
Zester
Small Bowl
Garlic Press
Whisk
Medium Pot
Large Non-Stick Pan

Instructions

1 MAKE TERIYAKI SAUCE
1

Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Mince or grate the garlic. Peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). In a small bowl, whisk together the soy sauce, ginger, garlic, honey, cornstarch and 1/2 cup water (dbl for 4 ppl). Set aside. Cut the tempeh into 1/2-inch cubes. In a medium bowl, stir together 2 tbsp teriyaki sauce, sesame seeds and tempeh. Stir to coat and set aside.

2 MAKE RICE
2

In a medium pot, combine the coconut milk and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat. Add the rice. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

3 PREP
3

Slice the zucchini(s) in half lengthwise, then into 1/2-inch thick half-moons. Thinly slice the green onions.

4 COOK TEMPEH
4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil (dbl for 4 ppl), then the tempeh cubes. Pan-fry, turning occasionally, until golden-brown on all sides, 5-6 min. Transfer to a plate and set aside.

5 COOK ZUCCHINI
5

Add 1 tbsp oil (dbl for 4ppl) and zucchini to the same pan. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from heat and add the remaining teriyaki sauce and tempeh cubes. Stir until the sauce is slightly thickened and the tempeh cubes are coated with the sauce, 1-2 min.

6 FINISH AND SERVE
6

Fluff rice with a fork, then season with salt. Divide the coconut rice between bowls and top with the tempeh teriyaki. Drizzle over any remaining sauce in the pan. Sprinkle over the green onions.