Tempeh Rice Bowl
for the tempeh marinade:
- 2 tablespoons hoisin sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce, or liquid amino acids
- 8 ounce package tempeh, sliced
for the rice:
- 2 cups vegetable broth or water
- 1 cup uncooked brown rice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh cilantro leaves
- 1 cup sprouts
- 1 cup grated or julienne carrots
- 1 cup grated or julienne beets
- 2 green onions, sliced diagonally
- 2 soft cooked eggs
- 1 tablespoon chopped fresh cilantro leaves, for garnish
- Additional tamari or hoisin sauce for dressing (optional)
- Whisk together the hoisin sauce, honey, vinegar and soy sauce until smooth. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices. Turn each slice to coat. Cover, and refrigerate for several hours.
- Bring the broth or water to a boil in a medium sauce pot. Add the rice, reduce heat to maintain an active simmer, and cover. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes, then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).
- Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.
- Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.
- Gently peel and slice the eggs, and nestle two halves in the rice of each bowl.
- Top with green onions and a sprinkle of cilantro. If desired, add a dash or two of tamari sauce or a drizzle of water-thinned hoisin over the bowls.