Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo

Name: Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo
Cuisine: Asian, Korean
Ingredients: 1 cup brown rice; 8 oz tempeh, cut into ¾-inch cubes; ¼ cup tamari; 3 tbsp rice vinegar; 2 tbsp mirin; 1½ tbsp sesame oil; 1 tbsp sugar; 4 cloves garlic, minced; 1 tbsp minced ginger; 1-2 tsp red pepper flakes; 1 tbsp grapeseed oil; 1½ tsp grapeseed oil; 2 large carrots, cut into matchsticks; 2 small zucchini, cut into matchsticks; 12 oz broccoli, cut into bite-sized florets; 2 tbsp toasted sesame seeds; ⅓ cup mayonnaise; 1 tbsp rice vinegar; 2 tbsp sriracha; 1 garlic clove, grated; 2 tsp tamari

Instructions

Korean tempeh bowls with broccoli and brown rice are savory and spicy. A quick and easy meal that is perfect for weekday lunches or weeknight dinners.

Updated at: Fri, 04 Apr 2025 09:13:41 GMT