Vegan Sesame Tempeh Rice Bowl
Here’s an easy, delicious low FODMAP recipe for a Sesame Tempeh Rice Bowl that’s featured in my Youtube video on Tips for Healing your IBS. I love making this on Sunday and packing leftovers for lunch.
Nutrition Facts
Ingredients
Instructions
Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.
Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.
Bake the tempeh: Preheat the oven to 375°F (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.
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Reviews from the Original Source
Very good! And so fast!
first time making tempeh and it was delicious - no bitterness. thanks for the recipe!
I think this may be my new favourite tempeh recipe. The marinade is delicious!
I served this over rice noodles and it was so good! I agree with other comments about needing to double the dressing part of the recipe.
I was delighted with the results of this recipe, though I only got as far as marinating the tempeh. I planned to make the full recipe, but needed a quick protein, so I added the tempeh to a sandwich with some greens, radish slices and carrots. Delicious! I plan to double this recipe next time and experiment with freezing the marinated tempeh. Would be great to have this on-hand for quick summer meals. Thank you for creating this!
I made this last night and thought it was great! I would need to make double the dressing next time as I used up almost all of it on 2 servings. I'll have it again tonight and will make more dressing. I did need to thin it out with a few teaspoons of water and I added the juice of half a lime. The dressing was delicious.
I get quite stressed out cooking, but I felt like this recipe was pretty easy because I just made sure I had the slaw part made before the tempeh was done cooking. And rice can just sit there until I'm ready for it. It's nice to have recipes like this that don't have a lot of tricky timing involved. I also think next time I could prepare most of this earlier in the day and just cook the tempeh and assemble it at dinnertime.
Thank you! Will recommend to my friends!
I am making it right now. Tempeh is marinating and oven is preheating! Can I save the marinade and use it again/elsewhere? Please advise ASAP! Thanks 😊.
This was delicious. My sister is gluten free and low fodmap, and we are both vegan. I made this for a family reunion yesterday. Everyone who tried it liked it. I used tofu instead of tempeh because I'm more familiar with it and like it better. I marinated the tofu for about 2 hours.
I only used the Sempah part of the recipe as I had some other things I needed to use up. This is the first time I've tried Sempah and found this to be very flavoursome but I think I cooked it a bit too long as it was quite dry.
We did the same! I found the tempeh a bit stodgy but maybe that is the brand or maybe I prefer it fried. The veg and dressing were lovely though.
Did you make this recipe?
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