Ginger Tempeh Crumble with Cilantro Rice

Inspired by the flavor and texture profile of bulgogi, Korean marinated and barbecued beef, this crumbly ginger tempeh is sure to be a crowd-pleaser—especially with some peanuts for an added crunch. Pair it with cilantro rice for an easy, flavorful plant-based dinner. Tempeh is generally considered low in FODMAPs, making it a suitable protein source for those following a low-FODMAP diet. The fermentation process helps break down FODMAP components of soy, making tempeh easier to digest.

This recipe originally appeared on alive.com as “Ginger Tempeh Crumble with Cilantro Rice.”

Ginger Tempeh Crumble with Cilantro Rice

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4

Print Recipe

Ingredients

Rice

• 3 cups water
• 2 cups cilantro
• 1 stalk lemongrass chopped
• 1/2 tsp salt
• 1 1/4 cups white jasmine rice

Tempeh

• 2 to 8 oz packages tempeh
• 1/4 cup soy sauce or tamari
• 2 Tbsp grated or finely minced gingerroot
• 2 Tbsp coconut sugar
• 2 Tbsp lime juice
• 1 tsp coriander powder
• 1/2 tsp dried red pepper flakes
• 2 Tbsp avocado, peanut, or grapeseed oil
• 1/2 cup chopped unsalted peanuts
• 2 green onions green parts only, sliced

Ingredients Rice 3 cups water 2 cups cilantro 1 stalk lemongrass chopped 1/2 tsp salt 1 1/4 cups white jasmine rice Tempeh 2 to 8 oz packages tempeh 1/4 cup soy sauce or tamari 2 Tbsp grated or finely minced gingerroot 2 Tbsp coconut sugar 2 Tbsp lime juice 1 tsp coriander powder 1/2 tsp dried red pepper flakes 2 Tbsp avocado, peanut, or grapeseed oil 1/2 cup chopped unsalted peanuts 2 green onions green parts only, sliced

Servings 4 Print Recipe

Instructions

1. In blender container, place 3 cups (750 mL) water, cilantro, lemongrass, and salt. Blend until cilantro is puréed.
2. In fine-mesh sieve, rinse rice well.
3. In medium saucepan, place cilantro mixture and rice. Bring to boil; reduce heat to medium-low and simmer, partially covered, until liquid has absorbed and rice is tender, about 15 minutes.
4. In large skillet, place tempeh and add enough water to nearly cover tempeh. Bring water to a simmer and heat for 10 minutes. Remove tempeh from water and set aside to cool. Drain water from skillet. Pat tempeh dry with clean kitchen towel and crumble into small pieces.
5. In small bowl, whisk together soy sauce, ginger, coconut sugar, lime juice, coriander, and red pepper flakes.
6. In skillet, heat oil over medium. Add tempeh and heat until browned, stirring occasionally. Stir in peanuts and heat 3 minutes, stirring couple of times. Stir in soy mixture and heat 5 minutes, until sauce has caramelized slightly and turned deeper brown, scraping brown bits from bottom of skillet with a spatula.
7. Serve sticky ginger tempeh with cilantro rice and sliced green onions.