Tempeh Bánh Mì Bowl

Ingredients

• 2 packages (8 oz each) Tempeh
• 2 cups Jasmine Rice
• 2 tbsp Lemongrass Paste
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 cup Shredded Carrots
• 1 cup Daikon Radish
• 3 tbsp Rice Vinegar
• ½ whole English Cucumber
• ½ cup Fresh Cilantro
• 2 tbsp Vegan Mayonnaise
• 1 tsp Sriracha
• 1 tbsp Vegetable Oil
• 1 whole Jalapeño

Instructions

1. Cook jasmine rice according to package directions.
2. Quick-pickle: toss carrots and daikon with rice vinegar and a pinch of salt. Set aside 15 minutes.
3. Marinate tempeh strips in lemongrass paste, soy sauce, and maple syrup for 5 minutes.
4. Heat vegetable oil in a skillet over medium-high heat. Cook tempeh 3–4 minutes per side until caramelized.
5. Mix vegan mayo with sriracha. Divide rice among bowls. Top with tempeh, pickled vegetables, cucumber, jalapeño, cilantro, and sriracha mayo.