Tempeh Bibimbap
Tempeh Bibimbap
- July 20, 2021
- Posted by: Fitbliss
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, place sesame seeds in a dry frypan over low heat. Toss for 1-2 minutes until golden. Set aside.
Heat oil in a medium non-stick frypan over medium heat. Cook tempeh for 2 minutes a side until golden. Transfer to plate. In the same frypan, add mushrooms and cook, stirring, for 2 minutes until tender. Transfer to plate. Add spinach and soy sauce to frypan and cook for 1 minute until wilted. Transfer to plate.
Divide rice between bowls and arrange tempeh, mushrooms, spinach, carrot and kimchi around the bowl. Season and scatter over spring onions and sesame seeds to serve.
Servings 2
- Amount Per Serving
- Calories 820
- % Daily Value *
- Total Fat 29.5g46%
- Saturated Fat 1.7g9%
- Total Carbohydrate 97.8g33%
- Dietary Fiber 10.8g44%
- Sugars 4.4g
- Protein 36.1g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, place sesame seeds in a dry frypan over low heat. Toss for 1-2 minutes until golden. Set aside.
Heat oil in a medium non-stick frypan over medium heat. Cook tempeh for 2 minutes a side until golden. Transfer to plate. In the same frypan, add mushrooms and cook, stirring, for 2 minutes until tender. Transfer to plate. Add spinach and soy sauce to frypan and cook for 1 minute until wilted. Transfer to plate.
Divide rice between bowls and arrange tempeh, mushrooms, spinach, carrot and kimchi around the bowl. Season and scatter over spring onions and sesame seeds to serve.
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Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, place sesame seeds in a dry frypan over low heat. Toss for 1-2 minutes until golden. Set aside.
Heat oil in a medium non-stick frypan over medium heat. Cook tempeh for 2 minutes a side until golden. Transfer to plate. In the same frypan, add mushrooms and cook, stirring, for 2 minutes until tender. Transfer to plate. Add spinach and soy sauce to frypan and cook for 1 minute until wilted. Transfer to plate.
Divide rice between bowls and arrange tempeh, mushrooms, spinach, carrot and kimchi around the bowl. Season and scatter over spring onions and sesame seeds to serve.
Servings 2
- Amount Per Serving
- Calories 820
- % Daily Value *
- Total Fat 29.5g46%
- Saturated Fat 1.7g9%
- Total Carbohydrate 97.8g33%
- Dietary Fiber 10.8g44%
- Sugars 4.4g
- Protein 36.1g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, place sesame seeds in a dry frypan over low heat. Toss for 1-2 minutes until golden. Set aside.
Heat oil in a medium non-stick frypan over medium heat. Cook tempeh for 2 minutes a side until golden. Transfer to plate. In the same frypan, add mushrooms and cook, stirring, for 2 minutes until tender. Transfer to plate. Add spinach and soy sauce to frypan and cook for 1 minute until wilted. Transfer to plate.
Divide rice between bowls and arrange tempeh, mushrooms, spinach, carrot and kimchi around the bowl. Season and scatter over spring onions and sesame seeds to serve.