Poké Bowl with Tempeh
with rainbow slaw and sesame seeds | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Sushi rice
160 g
Diced tempeh
(Contains Soy, Wheat)
35 g
East Asian-style sauce
(Contains Soy, Wheat)
1 piece
Persian cucumber
100 g
Rainbow slaw mix
100 g
Edamame
(Contains Soy)
1 sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
Not included in your delivery
350 milliliters
Water
2 tablespoon
White wine vinegar
2 teaspoon
Sugar
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Salt
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan, then cook the rice with the lid on for 12 - 15 minutes over low heat.
- Once cooked, turn the heat off, add half of the white wine vinegar, half of the sugar and the salt, and mix well.
- Leave the rice in the pan with the lid on until serving.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the tempeh for 4 - 5 minutes.
- In the last minute, add the East Asian-style sauce and the soy sauce (see Tip).
Tip: you can add some sambal from your pantry if you'd like it to be spicier.
- In a bowl, mix the rainbow slaw mix with the mayonnaise, the rest of the white wine vinegar and the sugar. Season with salt and pepper to taste.
- Dice the cucumber.
- Serve the rice in bowls.
- Serve the sticky tempeh, cucumber, edamame and slaw on top.
- Garnish with the sesame seeds.