Indonesian Tempeh Rice Bowls
Indonesian Tempeh Rice Bowls are a delicious, wholesome dish featuring marinated tempeh served over fluffy rice, garnished with fresh herbs and citrus. This recipe is perfect for a quick weeknight dinner or a healthy lunch option.
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Start by cooking the brown rice according to package instructions. Typically, this will take about 30-40 minutes.
- 2
While the rice cooks, prepare the tempeh by combining the soy sauce, lime juice, agave syrup, vegetable oil, garlic powder, ground ginger, and black pepper in a bowl.
- 3
Add the cubed tempeh to the marinade and let it sit for at least 15 minutes to absorb the flavors.
- 4
In a skillet over medium heat, add the marinated tempeh and cook for about 5-7 minutes until golden brown and crispy on all sides, stirring occasionally.
- 5
Once the tempeh is cooked, taste it and add salt as needed to enhance the flavor.
- 6
To serve, place a portion of brown rice in a bowl, top with the cooked tempeh, and garnish with chopped green onions and parsley. Add a lime wedge on the side for an extra burst of flavor.
Cook notes
Tips
For added crunch, consider topping with some fried shallots or crushed peanuts.
Make sure to let your tempeh marinate long enough to absorb the flavor—30 minutes is great if you have time.
Using day-old rice can improve the texture and make it easier to cook.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the rice and tempeh in the microwave or in a skillet over medium heat until heated through.
Substitutions
- Use quinoa instead of brown rice for a different grain option.
- Maple syrup can be used in place of agave syrup for sweetness.
What to Serve With
- A simple cucumber salad for a refreshing side.
- Steamed broccoli or green beans as an added vegetable.
- Sesame roasted carrots for a sweet touch.
Common Mistakes
- Not marinating the tempeh long enough, which can lead to less flavor.
- Overcooking the rice, leading to mushiness instead of fluffy grains.
- Forget about seasoning the tempeh at the end with salt to balance the flavors.
Recipe FAQ
Can I make this recipe vegan?
Yes, the recipe is naturally vegan as it includes only plant-based ingredients.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
What if I can't find tempeh?
You can substitute tempeh with firm tofu, but ensure to adjust the cooking time accordingly.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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