…with a sweet brown sauce!
There are a few decisions I have to consider every day:
- What am I going to blog about?
- What are Mazen + my activities for the day?
- What workout should I do?
- What’s for dinner?
Back in the early days of KERF, my content wrote itself. I never thought about what to blog about because breakfast, lunch, and dinner just kept coming. I did tie me to a computer three times a day, but the posts themselves were so easy to write.
Recently, I was pondering what to blog about and what to make for dinner during the same hour. I realized: “I need to be killing two tasks with one stone more often!” I think as blogs became more topic focused, the pressure to make a beautiful, step-by-step, styled recipe increased, so I felt that my “here’s what I ate for dinner” posts were not up to snuff. I reminded myself of two things: 1) I need to keep it vulnerable and 2) I need to keep things REAL. So with that said, here’s a real easy dinner I threw together!
Brown rice went into the rice cooker.
A red pepper and greens from my inlaws’ garden were chopped in 2 minutes.
A block of tempeh that I’d in my fridge FOR-ev-er was sliced and put into a simple marinade that would turn into a sauce.
The marinade sauce is a mix of broth, soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, ginger, and cornstarch. AKA all those good, strong Asian flavors! The tempeh sat for about an hour to absorb as much flavor as possible.
When it was cooking time, I poured the tempeh and marinade into my wok along with the peppers and let everything soften and cook through, about 8-10 minutes on medium. The sauce bubbled up and thickened from the cornstarch. I then added the greens to wilt on top.
To serve, I portioned rice in each bowl and divided the rest equally, covering everything with yummy sauce.
Here’s the quick + simple recipe.
Easy Tempeh Rice Bowls
Yield 2 servings
- 1 cup broth of your choice
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 1 clove garlic, pressed
- 1 tsp minced ginger
- 2 servings brown rice, cooked
- 1 pack tempeh, cut into cubes
- 1 red bell pepper, chopped into bite-size pieces
- 2 cups greens, sliced if leaves are large (I used chard)
Add ingredients through tempeh to a bowl and mix well.
Add tempeh cubes and marinate for at least 15 minutes, up to a few hours.
In a wok or pan over medium heat, cook tempeh, peppers, and marinade for about 8-10 minutes, until everything is cooked and sauce begins to thicken. Adjust heat to low if sauce bubbles too much.
Add greens and stir in to wilt.
Divide between two bowls and serve over brown rice.