Miso & Tahini Brown Rice Stir Fry Bowl with Crispy Tempeh Bites
Prep time: 
Cook time: 
Total time: 
Serves: 1
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
  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.
*You'll probably have some leftover tempeh, so I recommend either keeping it in the fridge to enjoy at another time, or freezing.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/miso-tahini-brown-rice-stir-fry-bowl-with-crispy-tempeh-bites