Crispy Tempeh Bowl with Kimchi
This vibrant Crispy Tempeh Bowl with Kimchi offers a perfect balance of textures and bold flavors, featuring pan-fried tempeh, fluffy quinoa, and nutrient-rich bok choy, all brought to life by the tangy kick of probiotic-rich kimchi.
For 2 servings
**Cook Quinoa:** Rinse 1/2 cup quinoa thoroughly under cold water. Combine rinsed quinoa with 1 cup water or vegetable broth and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
**Prepare Tempeh Marinade:** While quinoa cooks, slice the 8-ounce block of tempeh into 1/4-inch thick triangles or cubes. In a shallow dish, whisk together 2 tablespoons low-sodium soy sauce (or tamari), 1 tablespoon rice vinegar, 1 teaspoon maple syrup, 1 minced garlic clove, and 1/2 teaspoon grated fresh ginger. Add the sliced tempeh, ensuring it's well coated. Let marinate for at least 5-10 minutes.
**Cook Tempeh:** Heat 1 tablespoon neutral cooking oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated tempeh in a single layer, reserving any extra marinade. Cook for 3-4 minutes per side, until golden brown and crispy. If desired, pour the reserved marinade over the tempeh during the last minute of cooking to glaze it. Remove tempeh from skillet and set aside.
**Sauté Bok Choy:** In the same skillet (no need to clean), add the baby bok choy (halved lengthwise if large). Sauté for 2-3 minutes, stirring occasionally, until bright green and slightly tender-crisp. A splash of water or soy sauce can be added to help steam them if desired.
**Assemble Bowls:** Divide the cooked quinoa between two serving bowls. Arrange the crispy tempeh and sautéed bok choy on top of the quinoa. Generously spoon 1/4 cup of kimchi into each bowl. Drizzle with 1 tablespoon toasted sesame oil. Garnish with sliced green onions and toasted sesame seeds before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy tempeh, press it between paper towels before marinating to remove excess moisture.
- 2Don't overcrowd the pan when cooking tempeh; cook in batches if necessary to ensure even browning and crispiness.
- 3Customize the spice level by adding a dash of sriracha or gochujang to your tempeh marinade or as a final drizzle.
- 4Prep ahead: Cook quinoa and marinate tempeh up to a day in advance for a quicker meal assembly.
Adapt it for your goals.
Protein Swap
Use pan-fried tofu, edamame, or chickpeas instead of tempeh for a different texture and flavor profile.
Veggie BoostVeggie Boost
Add other quick-cooking vegetables like shredded carrots, bell peppers, or steamed broccoli florets to the bowl.
Grain AlternativeGrain Alternative
Substitute quinoa with brown rice, farro, or even cauliflower rice for a lower-carb option.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tempeh is a complete protein source, essential for muscle repair and satiety, making this a satisfying and nutritious vegan meal.
Gut Health Support
Kimchi is a fermented food packed with beneficial probiotics, which contribute to a healthy gut microbiome and improved digestion.
Fiber-Packed
Quinoa and vegetables like bok choy provide ample dietary fiber, aiding digestion, regulating blood sugar, and promoting a feeling of fullness.
Frequently asked questions
Yes, absolutely! Simply ensure you use tamari instead of soy sauce for the tempeh marinade and check that your kimchi is certified gluten-free.
