Tempeh Egg Roll Bowls

Name: Tempeh Egg Roll Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Japanese
Ingredients: 5 spray(s) Cooking spray; 6 large Uncooked scallion(s) chipped; 2 clove(s) Garlic clove minced; 1 Tbsp Ginger root minced; 3 Tbsp Soy sauce; 2 Tbsp Rice vinegar; 1 Tbsp Apricot preserves; 1 Tbsp Toasted sesame oil; 6 cup(s) Packaged coleslaw mix (shredded cabbage and carrots); 8 oz Tempeh

5 steps

Prep:5minCook:10min

Chinese takeout gets a little lighter here but hangs on to its iconic flavors. You can add extra veggies like thinly sliced red bell peppers, mushrooms, or shredded carrots to the mix.

Updated at: Thu, 17 Aug 2023 06:34:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories335 kcal (17%)

Total Fat22.2 g (32%)

Carbs24.4 g (9%)

Sugars8 g (9%)

Protein14.8 g (30%)

Sodium736.4 mg (37%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 sprayCooking spray

6scallion

large, Uncooked, chipped

2 cloveGarlic clove

minced

1 TbspGinger root

minced

3 Tbspsoy sauce

2 Tbsprice vinegar

1 TbspApricot preserves

1 Tbsptoasted sesame oil

6 cupcoleslaw mix

Packaged, shredded cabbage and carrots

8 oztempeh

Instructions

Step 1

Coat medium nonstick skillet with nonstick spray and heat over medium-high. Add crumbled tempeh, scallions, garlic, and ginger and cook 7 to 8 minutes.

Step 2

Stir in soy sauce, rice vinegar, jam, and oil.

Step 3

Divide tempeh mixture among 4 bowls or storage containers. Top each bowl with 1½ cups coleslaw. Cover and refrigerate.

Step 4

Before serving, microwave tempeh and vegetables until heated through and coleslaw is lightly wilted, 2 to 3 minutes. Or in small skillet or saucepan, heat tempeh and vegetables over medium for 2 to 3 minutes. Toss to combine. Garnish with more scallions and hot sauce (if using).

Step 5

Serving size: about 1 1/2 cups

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