Maple Chipotle Tempeh Rice Bowls

Ingredients

• 10 oz tempeh, cut into 1/2-inch slabs
• 1 cup rice
• 3 tbsp maple syrup
• 1 to 2 tbsp chipotle in adobo, minced
• 3 tbsp neutral oil, divided
• 2 tbsp soy sauce
• 1 tbsp cider vinegar
• 3 garlic cloves, minced
• 3 cups shredded cabbage
• 1 carrot, grated
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Steam the tempeh slabs over simmering water for 10 minutes. This drives off the bitterness that raw tempeh carries and opens it up to absorb the marinade.
2. Whisk the maple syrup, chipotle, soy sauce, vinegar, and garlic together into a glaze.
3. Pat the steamed tempeh dry and marinate it in half the glaze for at least 15 minutes.
4. Rinse the rice and simmer it in 1 1/2 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
5. Toss the cabbage and carrot with the lime juice and a pinch of salt for the slaw and set aside.
6. Heat 2 tablespoons of the oil in a skillet over medium heat and cook the tempeh for 3 to 4 minutes per side, until browned and crisp at the edges.
7. Add the remaining glaze to the pan only in the last minute, turning the tempeh to coat. Maple syrup burns quickly, so it goes in at the end rather than the start.
8. Serve the tempeh over the rice with the slaw, the pan glaze spooned over, the herbs, and lime wedges.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.