Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites

Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites

I love a good stir fry. Just the convenience and speed of it all, when I arrive home late or just can’t be bothered to make much a stir fry is a pretty safe bet. It’s also super handy if you’ve got some veggies that need using up but you don’t want to make it into a soup – just toss into the wok and problem solved!

For this one in particular it’s the sauce that makes it though. We’ve got a creamy, umami sauce that just covers all the veggies and turns them into something special. Not to mention it takes but seconds to whip up – again keeping with the speediness theme.

Not as speedy, but still very simple, are the crispy tempeh bites. You can leave them out if you want, but they do add some crunch as well as upping the protein game of the bowl.

Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites      Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites

Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
Crispy Tamari Tempeh
  • 200g tempeh, sliced into bites
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • 1 teaspoon chilli paste
  • 2 cloves garlic, minced
  • 2 teaspoons maple syrup
Miso & Tahini Stir Fry
  • 1 tablespoon tahini
  • 1 tablespoon water
  • ½ tablespoon tamari or soy sauce
  • ¼ tablespoon miso paste
  • 1 teaspoon brown rice vinegar
  • 1 teaspoon mirin
  • 1 teaspoon maple syrup or honey
  • ½ lime, juiced
  • 1 red onion, chopped into half moons
  • 2 cloves garlic, minced
  • Handful sugarsnap peas
  • Handful baby corn
  • Handful spinach
  • Handful kale
  • Sesame oil, for cooking
To Serve:
  • Brown rice
  • Sesame seeds
Instructions
  1. Place your tempeh into a shallow dish and toss together with the remainging ingredients until each bite is well covered. Let marinate for 10 minutes up to 2 days until you are ready to bake.
  2. When ready, place in a baking sheet in preheated oven at 175ºC | 350ºF for 15-20 minutes, tossing once halfway through.
  3. As the tempeh bakes, place the first 8 ingredients from the stir fry in a bowl and mix until combined to make your miso tahini sauce. Set aside.
  4. Place a wok over medium-high heat with a good glug of sesame oil, and cook your onions until softened, about 5 minutes. Add in the garlic, sugarsnap peas, and baby corn and cook for a further 2-3 minutes, tossing frequently. Add in the spinach and kale and toss again until lightly wilted. Remove from the heat and toss in the miso tahini sauce.
  5. Serve the stir fry with brown rice and the crispy tempeh.
Notes
*You'll probably have some leftover tempeh, so I recommend either keeping it in the fridge to enjoy at another time, or freezing.

 

Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites

My Top 5 Tips & How I Started My Fitness Journey

Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites

Overnight Oats & Chia Seed Breakfast Pot

Newer post
Menu