Spicy Tempeh Crumble Bowl A Flavorful Twist on a Vietnamese Classic

Introduction

Today's recipe is a vibrant rendition inspired by Andrea Nguyen's acclaimed work, Vietnamese Food Any Day. It features a caramelized tempeh crumble, a versatile element that instantly elevates any rice bowl. Even if you're unsure about tempeh, this dish will surely win you over.

Tempeh A Nutritional Powerhouse

Tempeh, a fermented soy-based whole food, holds a special place in traditional Indonesian cuisine. Its production involves soaking and fermenting soybeans, resulting in a nutrient-rich final product. Tempeh boasts a plethora of nutrients, including fiber, antioxidants, and protein. The fermentation process enhances its digestibility and nutrient absorption, making it a popular meat substitute. While soybean tempeh is most common, variations with additional ingredients like flax or grains are also available.

The Tempeh Crumble Recipe

Andrea's original recipe calls for 1/2 cup of chopped lemongrass, imparting delightful citrusy notes. However, for a quicker alternative, serrano chiles and extra green onions can be used, yielding equally delicious results. This shortcut version is perfect for busy weeknights without compromising on flavor.

Ways to Enjoy the Tempeh Crumble

The versatility of the tempeh crumble extends beyond rice bowls. It can be incorporated into various dishes such as vegan nachos, garlic lime lettuce wraps, or taco salads. In the featured rice bowl, the tempeh crumble pairs beautifully with peanuts, garden lettuces, cucumber, pickled carrots, and avocado. A dollop of guacamole adds an extra layer of indulgence.

Conclusion

With its bold flavors and nutritional benefits, the spicy tempeh crumble bowl offers a delightful twist on traditional Vietnamese cuisine. Whether enjoyed in a rice bowl or incorporated into other dishes, this dish is sure to become a favorite in your culinary repertoire.

Spicy Tempeh Crumble Bowl

Ingredients

• 1 tablespoon sugar
• 1 tablespoon sriracha
• 2 tablespoons tamari or soy sauce
• 3 tablespoons extra-virgin olive oil
• 2 medium serrano chiles, seeded and chopped
• 8 green onions, thinly sliced including green parts
• 8 ounces tempeh, crumbled
• 3 cloves garlic, finely chopped
• 1 tablespoon toasted sesame seeds
• To serve: cooked whole grain rice, lettuces, chopped cucumber, pickled carrots, avocado, plus more sriracha & tamari (to taste)

Instructions

1. In a small bowl, combine sugar, sriracha, tamari, and 1/4 cup water. Set aside.
2. In a large skillet over medium-high heat, warm olive oil. Stir in chopped chiles and half of the sliced green onions. Cook, stirring regularly, until softened, for a few minutes.
3. Add crumbled tempeh and the prepared sriracha seasoning liquid to the skillet. Allow the mixture to bubble and fry for about ten minutes. Press on the tempeh to break it up into smaller pieces, ensuring maximum surface area for browning and crisping. Stir occasionally and spread the mixture evenly across the pan to maximize contact with the surface.
4. During the last few minutes of cooking, stir in the finely chopped garlic and cook for another minute or two.
5. Remove the skillet from heat and stir in toasted sesame seeds and the remaining sliced green onions.
6. Serve the spicy tempeh crumble warm or at room temperature over cooked whole grain rice, along with any suggested toppings such as lettuces, chopped cucumber, pickled carrots, avocado, and additional sriracha and tamari to taste.
7. Tempeh crumbles can be stored refrigerated for a few days.

Enjoy your flavorful and versatile Spicy Tempeh Crumble Bowl!