We have been loving this summery tempeh bowl recipe! If you tend to find tempeh on the bitter side then you have to try my method of freezing and then steaming the tempeh. However, if you have access to tempeh without any bitter flavour then this simple tempeh recipe will come together in just 10 minutes!
Deliciously chewy tempeh with a subtle sweet & spicy flavour
Fresh mango & avocado
Serve it on rice, noodles or greens
And top it off with my refreshing mango chili sauce!
Ingredients For This Tempeh Bowl Recipe
After creating my Simple Stovetop Tempeh I had to give you a suggestion for how to serve it as part of a main! This simple tempeh recipe can be really versatile and served on rice, noodles, or a salad. I have taken inspiration from our time in Bali and all of the delicious tempeh we enjoyed there and served it on black rice with mango and avocado!
For the tempeh you will need:
- Red onion
- A chili pepper
- Tamari or soy sauce
- And maple syrup
That's it! This simple stovetop tempeh was adapted from my Balinese Tempeh Recipe which I learned how to make during our time in Bali. This version has fewer ingredients and uses our pantry staples.
The red onion and maple syrup give the tempeh a really nice sweetness, the tamari adds some saltiness, and the chili brings a little bit of heat.
In addition to the tempeh:
- I cook up some black rice but you can use any rice, noodles, or greens you love.
- Fresh mango
- Avocado
- And I blend up my Mango Chili Sauce!
Method & How To Reduce Tempeh's Bitterness
The fresh tempeh we enjoyed in Bali did not taste bitter to me at all and I have read that many people do not find tempeh to be bitter. When I buy it from my Canadian supermarkets however, it does have a pretty strong bitter aftertaste. I'm not sure if that bitterness comes from the pasteurization process or if it has fermented for longer but if you find it to be bitter too then try the following:
- Freeze the tempeh when you bring it home from the store (I freeze it right in its packaging but you could freeze it in an airtight container or freezer bag).
- Defrost the tempeh in the fridge overnight or on the counter for two hours.
- Steam the tempeh in a steamer basket for 15 minutes or lightly boil it for 15 minutes.
Great news... if you don't need to reduce any bitter flavour then you can skip these steps and your tempeh will cook up in just 10 minutes!
- Sauté the red onion in a dash of oil for 3-5 minutes.
- Add the tempeh and minced chili pepper. Cook until the tempeh is lightly browned 5-8 minutes.
- Splash on tamari and maple syrup. Stir to coat and remove from the heat.
Meanwhile:
- Prepare your rice or noodles according to your package instructions (or wash your greens).
- Cube the mango and avocado.
- Blend together my Mango Chili Sauce.
To serve, dump it all into a bowl and garnish with green onion or any other fresh herbs you love.
Recipe Cost
For two servings, the rice bowl pictured costs me between $10 - $12 Canadian. The stovetop tempeh recipe makes up about $6.80 of that cost. Being in Canada, my cost for mango and avocado certainly fluctuates throughout the year but if you live in a warmer climate then you might be blessed with thriftier prices!
I tend to use tofu much more in my cooking because it is priced lower for me and one block of tofu can stretch to feeding 4 people. A block of tempeh can stretch to 3 servings but I decided to stick with 2 so that you can load up on this delicious super packed protein source.
Let me know in the comments below if you try this tempeh bowl recipe! If you serve it on black rice you have to make my Bali inspired Black Rice Pudding with Coconut & Mango!
Print
Tempeh Bowl with Mango & Avocado
- Total Time: 25 minutes (does not include time to cook rice)
- Yield: 2 servings 1x
- Diet: Vegan
Description
A delicious tempeh bowl recipe with mango, avocado, and my mango chili sauce! Serve it on rice, noodles, or greens!
Ingredients
The Tempeh
- 227 g tempeh (previously frozen & steamed for best flavour)*
- ½ tbsp olive oil
- ¼ red onion, diced (about ⅓ cup or 35 g)
- 1 red chili pepper, deseeded & minced
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
The Rest
- 1 mango*
- 1 avocado*
- Mango Chili Sauce (or sauce of choice)
- Rice, noodles, or greens of choice
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
For The Tempeh
*If you tend to taste bitterness in your tempeh I have found the best way to diminish this is to freeze the package when I bring it home from the grocery store. I defrost the tempeh in the fridge overnight or on the counter for 2 hours and then steam the tempeh before pan frying. If the tempeh you buy is not bitter you can proceed right to the stovetop method.
- Optionally, start by steaming (or lightly boiling) the block of tempeh for 15 minutes.
- While the tempeh cools, prepare the red onion and chili pepper.
- Heat a dash of oil (or water/broth) in a frying pan and add the red onion. Season with salt and pepper and sauté for a about 3-5 minutes until the onion has softened and is fragrant.
- Slice the tempeh into smaller cubes and add it to the pan with the red onion. Also add the minced chili pepper and cook until the tempeh is lightly browned (usually 5-8 minutes).
- Splash in soy sauce and maple syrup, stir to coat the tempeh, cook for 1 minute, and remove from the heat.
For The Rest
- If you are steaming the tempeh, use that time to cook your rice or noodles according to the package instructions. If serving the tempeh on greens you can give them a wash.
- Slice the mango and avocado into cubes.
- Blend the mango chili sauce. Alternatively, try using an Asian inspired sauce or even a BBQ sauce to garnish the bowl once you have all of the ingredients compiled.
Notes
Approximate Cost: The tempeh for this recipe costs me around $6.85 Canadian. Depending on the season and the cost of mangoes and avocados this whole rice bowl costs me between $10 - $12 ($5 - $6 per serving).
Red onion gives this tempeh a really nice sweetness. If you don’t have a red chili pepper you could use ½ - ¾ teaspoon chili garlic sauce or any hot sauce you have on hand. Instead of maple syrup, try using 1 tablespoon coconut sugar or any sweetener you enjoy.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indonesian
Leave A Review