Name: Thai Glazed Tempeh Crumbles with Pickled Veggies, Avocado & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 3 red bell peppers; 3 (227g ) pkgs tempeh; chili-garlic sauce; pure maple syrup; rice vinegar; salt; soy sauce; toasted sesame oil

Thai Glazed Tempeh Crumbles with Pickled Veggies, Avocado & RiceThai Glazed Tempeh Crumbles with Pickled Veggies, Avocado & Rice — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 avocados

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 ½ limes

3 red bell peppers

3 (227g ) pkgs tempeh

chili-garlic sauce

pure maple syrup

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, place vinegar, maple syrup, and salt in a large bowl. Whisk to combine the pickling liquid and set aside.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, wash and dry the fresh produce.

Trim and slice cucumbers crosswise into thin rounds. Add to the bowl with the pickling liquid.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl and toss to combine; set aside.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Crumble tempeh into the skillet and cook, undisturbed, for 5-7 minutes. Using a spatula, carefully flip and continue to cook, undisturbed, until golden brown, 5-7 minutes more.

Meanwhile, peel and mince ginger. Place in a small bowl along with soy sauce, vinegar, maple syrup, and chili-garlic sauce. Whisk to combine the glaze.

When the tempeh is done, add glaze to the skillet. Cook, stirring often, until glaze thickens, 2-3 minutes. Remove from heat.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

Cut limes into wedges.

To serve, divide rice, pickled veggies, and glazed tempeh between bowls. Top with avocado and lime. Enjoy!

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