Tempeh Roll (in a bowl!)

This easy tempeh in a bowl recipe is a fun, healthy twist on classic egg roll bowl.

Ingredients (serves 2):

For the tempeh:

• 2 tbsp gluten free soy sauce
• 1½ tbsp rice vinegar
• 2 tbsp brown sugar
• ½ tbsp toasted sesame oil
• 1 block tempeh (approx. 300–350g), cut into 1-inch cubes

For the sauce:

• 2 tbsp gluten free soy sauce
• ½ tsp rice vinegar
• 1 tsp grated fresh ginger

For the salad roll bowl:

• 1½ tbsp sesame oil, divided
• 1 cup carrots, shredded
• 5 cups green cabbage, shredded
• ½ cup chopped green tips of spring onion
• Drizzle of tabasco (omit if sensitive to spice)

Method:

1. In a bowl, mix soy sauce, rice vinegar, brown sugar and sesame oil. Add tofu cubes and gently toss to coat. Marinate in the fridge for 30–60 minutes.
2. In a small bowl, mix soy sauce, rice vinegar, grated ginger and set aside.
3. Heat 1 tbsp sesame oil in a large non-stick pan over medium-high heat. Add tofu and cook for 3–4 minutes per side until golden and crispy. Remove from the pan and set aside.
4. In the same pan, heat the remaining ½ tbsp sesame oil. Add carrots, cabbage, and green onion tips. Stir-fry for 5–6 minutes until tender. Stir in the sauce and cook for another 1–2 minutes.
5. Add the crispy tofu back into the pan and toss to combine. Serve in bowls and garnish with chopped coriander, extra green onion tips, and a drizzle of tabasco (if you like!)