Ingredients:

  • 8 oz (225g) tempeh, cut into ½-inch cubes
  • 1 tbsp (15ml) soy sauce or tamari
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (7g) cornstarch
  • 2 tbsp (30ml) neutral oil
  • 3 tbsp (45ml) peanut butter
  • 2 tbsp (30ml) soy sauce or tamari
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tbsp (15ml) sesame oil
  • 1-2 tsp sriracha
  • 1 tbsp (15ml) water
  • 1 clove garlic, minced
  • ½ inch ginger, grated
  • 2 cups cooked rice
  • ½ cup shredded carrots
  • ½ cup sliced cucumber
  • ¼ cup chopped scallions
  • ¼ cup chopped peanuts

Instructions:

  1. Marinate tempeh cubes in soy sauce, sesame oil, and cornstarch.
  2. Whisk together all sauce ingredients in a bowl. Adjust water to reach desired consistency.
  3. Heat oil in skillet and pan-fry the tempeh until golden brown and crispy.
  4. Add the peanut sauce to the pan with the tempeh. Cook, stirring, until the sauce thickens and coats the tempeh.
  5. Divide rice between two bowls. Top with peanut tempeh, carrots, cucumber, scallions, and peanuts. Add sriracha mayo, sesame seeds, and cilantro (if using).