Spicy Tempeh Dan Dan Bowl

Ingredients

• 2 packages (8 oz each) Tempeh
• 2 cups Jasmine Rice
• 4 heads Baby Bok Choy
• 3 tbsp Soy Sauce
• 2 tbsp Chili Garlic Sauce
• 2 tbsp Tahini
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 3 cloves Garlic
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• 4 whole Green Onions
• 1 tbsp Sesame Seeds

Instructions

1. Cook jasmine rice according to package directions. Steam bok choy until tender, about 3 minutes.
2. Whisk together soy sauce, chili garlic sauce, tahini, rice vinegar, maple syrup, and 2 tbsp water.
3. Heat vegetable oil in a skillet over medium-high heat. Cook crumbled tempeh 5 minutes until golden. Add garlic, stir 30 seconds.
4. Pour sauce over tempeh. Toss 1–2 minutes until thickened and glossy. Drizzle with sesame oil.
5. Divide rice among bowls. Top with spicy tempeh, steamed bok choy, green onions, and sesame seeds.