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