How long does Tempeh Banh Mi Bowl keep in the fridge?

Tempeh Banh Mi Bowl keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Tempeh Banh Mi Bowl ahead of time?

Yes. Tempeh Banh Mi Bowl is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most indo-chinese vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Tempeh Banh Mi Bowl?

Classic pairings include sriracha. For a complete indo-chinese thali, add a dal, a dry sabzi, papad, and a sweet ending.

Indo-Chinese VeganMain Medium

Tempeh Banh Mi Bowl

Name: Tempeh Banh Mi Bowl
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indo-Chinese
Ingredients: 300 g tempeh, sliced; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp five-spice powder; 2 garlic cloves, minced; 1 cup carrot, julienned; 1 cup daikon, julienned; 2 tbsp rice vinegar (for pickle); 2 tbsp sugar (for pickle); 1 cup cooked brown rice or jasmine; 0.5 cucumber, sliced; 0.25 cup coriander leaves; 0.25 cup mint leaves; 2 tbsp vegan mayo; 1 tbsp sriracha

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Marinated tempeh + pickle bowl

Time: 30 min
Serves: 2
Calories: 540 kcal
Protein: 26 g

0:00 / 1:34

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Method

1Beat pickle brine with rice vinegar, sugar and a pinch of salt; toss carrot + daikon, rest 20 minutes.
2Beat soy, maple, vinegar, five-spice and garlic; marinate tempeh 10 minutes.
3Pan-grill tempeh on a hot skillet 3 minutes per side till deeply browned.
4Mix vegan mayo with sriracha for the smear.
5Layer bowls: rice base, drained pickled veg, cucumber, tempeh slices.
6Drizzle sriracha mayo, scatter herbs; serve with extra sriracha.

About this recipe

Already vegan; the marinade carries the umami.

Ingredients

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