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Recipe Korean Tempeh Bowls

Korean Tempeh Bowls

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    20 mins

Vegetarian Healthy Asian Food Vegetable Rice or Noodle Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 8 oz. tempeh, cut crosswise into 16 pieces
  • 1 cups green beans
  • ½ orange bell pepper, sliced lengthwise
  • ½ yellow bell pepper, sliced lengthwise
  • 2 cups cooked white rice
  • sesame seeds, for garnish

Marinade

  • 5 Tbsp. Lee Kum Kee Sriracha Mayo
  • 6 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Preheat the oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray. 
  2. In a small bowl, combine the Lee Kum Kee Sriracha Mayo and 3 Tbsp. of Lee Kum Kee Panda Brand Cooking Soy Sauce.   
  3. Coat the tempeh with the sauce mixture, then evenly space onto the prepared baking sheet. Leaving space for the vegetables on the baking sheet. 
  4. In a bowl, place the green beans and bell pepper in the remaining Lee Kum Kee Panda Brand Cooking Soy Sauce.   
  5. Bake in the oven for 15- 20 minutes or until the tempeh has slightly browned. 
  6. Divide the cooked rice between 4 bowls and divide the cooked tempeh and vegetables. Garnish with sesame seeds. 

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