Bite-sized pieces of tempeh are pan fried until golden and then coated in a delicious sweet and spicy glaze that is soooo addictive! As I was photographing this dish, I couldn’t stop eating these little chunks of deliciousness. This dish incorporates a variety of flavors; sweet, salty, spicy, lightly caramelized, and a pinch of acidity all coming together in about 30 minutes which is always a win for me!
Ingredients
For the Rice:
- 1 ½ cups jasmine rice rinsed and strained
- 2 ¼ cup water
- ¾ tsp salt
For the Tempeh:
- 1 8 oz package tempeh
- 2 tbsp vegetable oil
- ¼ tsp salt
- 3 tbsp honey
- 2 tbsp sriracha
- 1 tbsp lime juice juice from about 1 lime
- 2 cloves garlic minced
- ½ tsp minced ginger
- 2 tbsp vegetable oil
- Optional additions: fried sweet plantains sliced avocado, pickled red onions, chopped cilantro
Instructions
- Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
- Tear tempeh into bite-sized chunks with your hands.
- Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add the tempeh chunks and fry them until golden-brown on one side. Flip the tempeh and allow to brown on the other side. Lift the tempeh out of the oil with a slotted spoon and place on a plate lined with a paper towel. Sprinkle with ¼ tsp of salt.
- Wipe the same pan clean and heat the honey, sriracha, lime juice, garlic and ginger over medium-high heat. Bring to a boil, then reduce to a simmer for about 3-4 minutes so it is sticky enough to coat the tempeh.
- Place the fried tempeh in the sauce and stir well to coat.
- To serve, place rice in the bottom of a bowl and top with tempeh and any additional toppings of your choice. I love this with fried sweet plantain bits, sliced avocado and pickled red onions.
