Tempeh “Katsu” Rice Bowl

Tempeh “Katsu” Rice Bowl with Just Egg, onions, pepper, mushrooms, broccoli, and carrot. A different take on a Japanese katsu curry or tonkastu.

Ingredients

Serves: 3-4 Time: 45 minutes

Tempeh “Katsu” Rice Bowl

• 1 package tempeh, sliced
• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 medium carrot, thinly sliced
• 1/2 cup broccoli florets, chopped
• 1/4 cup mushrooms, thinly sliced
• 1/2 cup Just Egg
• 2 Tbs soy sauce
• 1/2 Tbs hoisin sauce
• 1 Tbs rice vinegar
• 3-4 garlic cloves, minced
• 1 tsp ground or fresh ginger
• 1 tsp five spice
• 1/4 tsp red cayenne pepper or chili oil (optional)
• 1/2 tsp ground cumin
• 2-3 Tbs sesame oil
• 2-3 green onions, thinly sliced
• 1 cup miso or homemade dashi broth
• White or jasmine rice for serving

Directions

1. Prepare rice and broth. Keep warm until ready to serve. In the meantime, prepare your tempeh and vegetables.
2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pan. Cook the tempeh until golden brown on each side, about 5-7 minutes. Remove the tempeh from the pan, wipe clean, return to heat, and add more oil to evenly coat the pan.
3. Begin sautéeing the onion. Cook for 5 minutes or until translucent. Then, add the garlic and ginger. Cook for 1 more minute or until fragrant.
4. Next, add the peppers, broccoli, carrots, and mushrooms. Cook for 5-7 more minutes or until tender. Then, add the seasonings, soy sauce, and rice vinegar. Simmer together for a few minutes.
5. Set heat to medium-low, add the tempeh back to the pan, and then pour in the Just Egg. Let it cook for 3-4 minutes. It will look runny because of the sauce, but it will be cooked thoroughly.
6. Remove from heat, serve the rice with about a 1/4 cup of broth, top with the stir-fry/egg mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

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