Ginger Tempeh Poke Bowl

Bowl

  • 1 cup sushi rice

  • 1 package Tempea

  • 1 tbsp cooking oil

Cooking

  • 2 tbsp low sodium soy sauce

  • 1 tsp cornstarch

  • 2 tbsp water

  • 1 clove minced garlic

  • 2 tsp grated ginger

  • 1 tsp sriracha

  • 1 tsp rice vinegar

Fresh INGREDIENTS

  • ½ long English cucumber, chopped

  • ½ avocado, diced

  • 1 mango, chopped

  • 1 green onion, chopped

  • 2 radishes, sliced

Instructions

1. Cook sushi rice following package instructions. This can be done in advance and chilled in the fridge.

2. Cube tempeh and cook in a pan with oil over medium heat until golden.

3. In a small bowl, mix soy sauce, cornstarch, water, garlic, ginger, sriracha, and rice vinegar. Stir well until corn starch is fully mixed.

4. Once tempeh is browned, add in the sauce. Turn down the temperature and mix until the sauce has thickened and the tempeh is coated.

5. Divide the cooked sushi rice between two bowls and top with the cooked tempeh, cucumber, avocado, mango, green onion, and radishes.