Teriyaki Tempeh Rice Bowl with Pickled Veg

Ingredients

• 2 packages (8 oz each) Tempeh
• 2 cups Jasmine Rice
• 3 tbsp Soy Sauce
• 2 tbsp Maple Syrup
• 3 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Fresh Ginger
• 1 tsp Cornstarch
• 1 cup Shredded Carrots
• ½ whole English Cucumber
• 1 tbsp Vegetable Oil
• 1 tbsp Sesame Seeds
• 3 whole Green Onions

Instructions

1. Cook rice according to package directions. Quick-pickle: toss carrots and cucumber with 2 tbsp rice vinegar and a pinch of salt. Set aside.
2. Make the teriyaki sauce: whisk soy sauce, maple syrup, remaining rice vinegar, garlic, ginger, cornstarch, and 2 tbsp water.
3. Heat vegetable oil in a skillet over medium-high heat. Cook tempeh strips 3–4 minutes per side until golden.
4. Pour teriyaki sauce over the tempeh. Cook 1–2 minutes until sauce thickens and glazes the tempeh. Drizzle with sesame oil.
5. Divide rice among bowls. Top with teriyaki tempeh, pickled vegetables, sesame seeds, and green onions.