Bol Nutritivo de Tempeh Dorado

Ingredientes

• 1 1/2 cup orange juice
• 1/4 cup tahini
• 4 garlic clove
• 1 Tbsp white miso paste
• 1 Tbsp sambal oelek
• 2 tsp grated fresh ginger
• 2 tsp ground turmeric
• 8.818 oz tempeh
• 2 Tbsp cornstarch
• 1 Tbsp vegetable oil
• 1 1/2 cup red rice
• 1 1/2 cup vegetable broth
• 2 tsp toasted sesame oil
• 2 portobello mushroom
• 2 medium carrot
• 4 cup kale
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Preparación

1. 1

   In a large bowl, mix together the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric.

2. 2

   Add the pieces of tempeh to the bowl, toss, and let marinate for as long as possible - either just while preparing the rest of the recipe, or overnight to maximize flavour.

3. 3

   Meanwhile, chop the mushrooms, carrots, and kale. Set aside.

4. 4

   Combine the rice and broth in a medium pot. Cook, partially covered, at a gentle simmer for about 20 minutes. When cooked, remove from the heat, fully cover, and let sit for 5 minutes.

5. 5

   Separate the marinated tempeh from the sauce, and place it in a bowl. Reserve the leftover marinade as this will be the dressing for the nourish bowl.

6. 6

   Sprinkle cornstarch over the tempeh and toss to coat.

7. 7

   Heat the oil in a large pan over medium-high heat. When hot, add the tempeh and cook until golden on all sides. Stir occasionally.

8. 8

   Heat the sesame oil in a separate pan, and cook the mushrooms for 3 to 4 minutes.

9. 9

   Then add the carrots, kale, salt, and pepper and cook for 3 - 4 more minutes.

10. 10

    To assemble, layer some rice on the bottom of a bowl. Top with the sautéed kale mix and pan-fried tempeh. Add other desired toppings, drizzle the reserved golden tahini sauce on top, and enjoy!