Bol de tempeh glaseado con salsa hoisin

Ingredientes

• 2 cups dry brown jasmine rice, or rice of choice
• 16 oz tempeh
• 1/2 cup hoisin
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp Chinese 5-spice powder
• 1 large bunch kale
• 1 tbsp toasted sesame oil
• 1/2-1 tsp salt, to taste
• 1 tbsp rice vinegar
• 2 tsp sesame seeds
• 1-2 carrots, julienned or thinly sliced
• 3-4 radishes, thinly sliced
• 1/4 head red cabbage, thinly sliced
• sesame seeds, for garnish
• cilantro, optional, for garnish
• hot sauce, optional, to serve
• hoisin or leftover glaze, thinned with water to pouring consistency, to serve

Preparación

1. 1

   Cook the brown rice according to package directions.*

2. 2

   Preheat the oven to 375 ºF and prepare...: Preheat the oven to 375 ºF and prepare a large rimmed baking sheet with a piece of parchment paper.

3. 3

   Steam the tempeh to remove any bitterness by...: Steam the tempeh to remove any bitterness by bringing a small amount of water to a boil in a pot. Add the tempeh, cutting in half if needed to fit in the pot, and let steam covered for 10 minutes. When cool enough to handle cut the tempeh into small triangles--for the 8oz rectangular shape this means cutting the tempeh in half widthwise (if you haven't already done so to steam), then take each half and cut into two thin slabs. Then cut those into four squares, then each square in half to make 8 triangles.

4. 4

   Whisk together the hoisin glaze ingredients in a...: Whisk together the hoisin glaze ingredients in a large mixing bowl. Toss the tempeh in the glaze, then spread the triangles in a single layer on the parchment lined baking tray. Bake at 375 ºF for 20 minutes. There's no need to flip.

5. 5

   Thin any extra glaze with a little water...: Thin any extra glaze with a little water to dress the bowls with, add extra hoisin if needed.

6. 6

   Prepare the sesame kale: Thoroughly wash the kale...: Prepare the sesame kale: Thoroughly wash the kale and de-stem. Tear the leaves into bite sized pieces and add them to a large bowl. Drizzle with the toasted sesame oil and 1/2 tsp of salt and massage the kale with your hands until it has shrunk in size and turns a dark green. Add the rice vinegar and about 2 tsp sesame seeds and toss together. Taste and add more salt if desired.

7. 7

   When the glazed tempeh and the rice are...: When the glazed tempeh and the rice are finished cooking, prepare the bowls. Spoon some rice into the bottom of a bowl and top with the sesame kale, hoisin glazed tempeh, carrots, radishes and cabbage. Garnish with sesame seeds and minced cilantro, if desired. Drizzle the extra hoisin sauce over top and/or hot sauce. Enjoy!

8. 8

   Leftover bowls can be prepped for lunches and...: Leftover bowls can be prepped for lunches and eaten cold, room temperature, or warmed.