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Indonesian Tempeh Rice Bowl (Vegan & Gluten-Free!)

vegan vegetarian rice bowl, tempeh bowl
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This comforting Indonesian Tempeh Rice Bowl is incredibly delicious, vegan, chock full of protein, and only take about 20 minutes to make! In this recipe, I’ll show you two versions: the traditional version and a modernized maple sesame version!

What is Tempeh?

Within the last few years, plant-based proteins have gained popularity here in the States. Different brands like Lightlife, Tofurky, Nasoya, and my personal favorite, Trader Joe’s have all picked up on this trend with their popular tofu selections. The common theme? They all feature a star protein ingredient: soy!

Before moving to the States, I actually grew up eating different soy-based proteins, such as tofu, tempeh, soy milk, and more! While tofu has gained traction in the States as well, you might not have heard of its more nutritious cousin, tempeh (my personal favorite!) So what it is, you say? Here’s what you need to know. Tempeh is a great source of plant-based protein that is full of fiber, probiotics, and other good nutrients! Made from soybeans, it has a distinct nutty flavor and firm texture with a bit of a tang. In a way, it’s like the sourdough of plant-based proteins! While the flavor of tempeh is distinct, what I love about it is it absorbs any flavor very easily, making it a versatile and healthy protein option for Meatless Mondays!

Ingredients to Make Indonesian Tempeh Rice Bowl

Option 1: Traditional Indonesian Marinade

  • 3 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp soy sauce, sub tamari
  • 1 tsp sea salt
  • 1 tbsp sambal oelek or Sriracha (optional)
  • 2 shallots , minced
  • 1 clove garlic, minced
  • 1 stalk lemongrass, minced
  • 1 tsp ginger, grated
  • 2 tbsp lime juice

Option 2: Maple Sesame Marinade

  • 4 tbsp soy sauce, sub tamari or coconut aminos
  • 4 tbsp maple syrup
  • 2 tbsp water
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1/2 tbsp cornstarch

For the Rice Bowl

  • 2 tbsp sesame oil
  • 1 (8 oz) package tempeh, cubed
  • 1 onion , diced
  • 1 large carrot , diced
  • 1 cup peas or other vegetables
  • 2 cups white or brown rice, cooked
  • 1 tbsp sesame seeds (optional)
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How to Make Indonesian Tempeh Rice Bowl

  1. In a large bowl, add in the marinade ingredients. Stir to combine. Add in cubed tempeh. Cover and set aside for 20 minutes.
  2. In a large pan, add 2 tbsp sesame oil. Add onion and stir until the onion becomes translucent. Add in carrots and peas. Then, add the tempeh mixture. Stir until all the ingredients are well coated and cooked, about 6-10 minutes.
  3. Serve over steamed rice. Top with sesame seeds (optional) ENJOY!
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vegan vegetarian rice bowl, tempeh bowl

Indonesian Tempeh Rice Bowl (Vegan & Gluten-Free)

DWELL by Michelle
These comforting Indonesian Tempeh Rice Bowls are incredibly delicious, vegan, chock full of protein, and only take about 20 minutes to make! In this recipe, I'll show you two versions: the traditional version and a modernized maple sesame version!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indonesian
Servings 2 servings
Calories 463 kcal

Ingredients
  

Option 1: Traditional Indonesian Marinade

  • 3 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp soy sauce , sub tamari
  • 1 tsp sea salt
  • 1 tbsp sambal oelek or Sriracha (optional)
  • 2 shallots , minced
  • 1 clove garlic , minced
  • 1 stalk lemongrass , minced
  • 1 tsp ginger , grated
  • 2 tbsp lime juice

Option 2: Maple Sesame Marinade

  • 4 tbsp soy sauce , sub tamari or coconut aminos
  • 4 tbsp maple syrup
  • 2 tbsp water
  • 1 clove garlic , minced
  • 1 tsp ginger , grated
  • 1/2 tbsp cornstarch

For the Rice Bowl

  • 2 tbsp sesame oil
  • 1 package (8 oz) tempeh , cubed
  • 1 onion , diced
  • 1 large carrot , diced
  • 1 cup peas or other vegetables
  • 2 cups white or brown rice , cooked
  • 1 tbsp sesame seeds (optional)

Instructions
 

  • In a large bowl combine marinade ingredients together. Add in cubed tempeh. Cover and set aside for 20 minutes.
  • In a large pan, add 2 tbsp sesame oil. Add onion and stir until the onion becomes translucent. Add in carrots and peas. Then, add the tempeh mixture. Stir until all the ingredients are well coated and cooked, about 6-10 minutes.
  • Serve over steamed rice. Top with sesame seeds (optional) ENJOY!
Keyword rice bowl, tempeh, vegan bowl, vegetarian

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