TEMPEH POKE BOWL

In a medium pot, bring the rice and 2 cups of salted water to a boil. Once boiling, cover and reduce the heat.

Let simmer, 30 to 32 minutes, until the rice is tender. Remove from the heat, cover and let rest 5 minutes before fluffing with a fork.

While the rice is cooking, cut the tempeh into 1-inch cubes. Peel and julienne the carrot. Zest and juice the lime.

Drizzle with a little lime juice to prevent browning. Peel the cucumber into thin ribbons. Roughly chop the cilantro leaves and stems.

Julienne 1/2 the marinated ginger and add to the bowl of tempeh along with the soy sauce, 1 tbsp of oil (double for 4 portions), lime zest and remaining juice, maple syrup and 1/2 the cilantro; season with pepper and toss well to combine.

Let marinate for at least 10 minutes.

While the tempeh marinates, in a large pan (nonstick, if possible), heat a drizzle of oil on medium-high.

Add the pineapple to the pan and sear, 2 to 3 minutes, until lightly charred on all sides.

Transfer to a plate.

Add a drizzle of oil to the pan and add the edamame; season with S&P. Cook, 1 to 2 minutes, until warmed through.

Transfer to a plate. Return the pan to medium-low heat.

Add a generous drizzle of oil to the pan. Drain the tempeh from the marinade; reserve the marinade.

Add the tempeh to the pan and cook, 13 to 15 minutes, until golden and crispy on all sides; season with salt & pepper to taste.

Divide the rice between your bowls. Top with the tempeh, pineapple, edamame, cucumber and carrots.

Sprinkle with the sesame seeds and remaining cilantro.

Drizzle with the reserved marinade. Bon appétit!
Recipe courtesy of makegoodfood.ca