Recipe by Andrea from Fueled by Roots
Try this fusion of Indonesia Tempeh in a Sweet Korean Plant Bowl!
Tempeh is a fermented, high-protein 💪, plant-based food made with soybeans. It contains plenty of prebiotics, like fiber, which promotes gut health by feeding the good bacteria in our system.
Tempeh is widely used in Indonesia as a cost effective protein source and a staple in many dishes. I spent one month in magical Bali, Indonesia and ate tempeh on the regular!
Ingredients for sauce ⬇️
3 tbsp sesame oil
3 tbsp soy sauce
3 tbsp unsweetened apple sauce
2 tbsp coconut sugar
1/2 tsp crushed chili flakes
2 cups water
Other Ingredients ⬇️
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 inch piece of ginger, grated
227g tempeh, finely chopped
2 cups cauliflower, chopped into florets
2 cups red cabbage, shredded
2 tbsp green onions, thinly chopped
2 tsp sesame seeds
Handful of microgreens from Ortaliza
1. Add all sauce ingredients to a medium bowl and combine
2. Add olive oil to a skillet over medium heat. When warm add the chopped onion and sauté until onions are soft. Then add the garlic and ginger then allow to cook for another 1-2 minutes. Add in the tempeh, cauliflower and sauce mixture to the skillet, stir and cover with a lid for 15-minutes until most of the liquid has evaporated.
3. Serve over rice and top with red cabbage, green onions and sesame seeds