Tempeh Buckwheat Bowl

Embrace a delightful fusion of Eastern flavors with our Tempeh Buckwheat Bowl, featuring a light yet multi-layered peanut sauce that perfectly complements the protein-packed tempeh and an assortment of fresh vegetables. The peanutty sauce adds a delightful touch of richness, while the combination of tempeh and buckwheat creates a protein-dense and gluten-free masterpiece that is sure to please your taste buds. The vibrant flavors and textures come together harmoniously, making this dish a true delight for your palate.

YIELD: This recipe makes 4 servings of Tempeh Buckwheat Bowl

INGREDIENTS:

Peanutty Sauce:

• 1 teaspoon neutral-flavored oil
• 1/4 cup (40 g) chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon minced fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon five-spice powder
• 2/3 cup (160 ml) vegetable broth
• 2 tablespoons (32 g) smooth peanut butter
• 1 tablespoon (15 ml) seasoned rice vinegar
• 1 tablespoon (15 ml) tamari
• 1 to 2 teaspoons (5 to 10 g) sambal oelek
• Salt and pepper to taste

Tempeh and Buckwheat:

• 2 tablespoons (30 ml) high heat neutral-flavored oil
• 8 ounces (227 g) tempeh, cut into 1/2-inch (1.3 cm) pieces (See Recipe Note)
• 1 cup (100 g) small cauliflower florets
• 2 teaspoons (5 g) ground cumin
• 1 teaspoon five-spice powder
• 3/4 cup (135 g) dry buckwheat groats, cooked, rinsed in cold water, and cooled
• 1/3 cup (30 g) (1-inch, or 2.5 cm) pieces snow peas
• 1/4 cup (25 g) chopped scallion
• 1 carrot, shredded
• Salt and pepper to taste

INSTRUCTIONS:

Peanutty Sauce:

1. In a small skillet, heat the neutral-flavored oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Cook, stirring occasionally, for 5 minutes until fragrant.
2. Add the ground cumin, ground coriander, and five-spice powder to the skillet. Cook for an additional 2 minutes to enhance the flavors.
3. Pour in the vegetable broth, smooth peanut butter, seasoned rice vinegar, tamari, and sambal oelek. Stir occasionally and bring the mixture to a boil. Remove the skillet from the heat.
4. Transfer the sauce to a small high-powered blender and process until smooth. Once blended, pour the sauce back into the skillet, but do not place it back on the heat.

Tempeh and Buckwheat:

1. In a large skillet, heat the high heat neutral-flavored oil over medium heat. Add the tempeh and cauliflower, and cook, stirring occasionally, for 5 to 7 minutes until the tempeh is nicely browned.
2. Stir in the ground cumin and five-spice powder. Cook for an additional 2 minutes to allow the flavors to meld.
3. Add the cooked buckwheat groats, snow peas, chopped scallion, and shredded carrot to the skillet. Cook for 5 minutes, stirring frequently, until the mixture is heated throughout and well combined. Season with salt and pepper to taste.

Assembly:

1. If needed, reheat the peanutty sauce over low heat. Season it with salt and pepper to taste.
2. Divide the tempeh and buckwheat mixture evenly between 4 bowls.
3. Drizzle the peanutty sauce evenly over each bowl.

Enjoy the harmonious blend of flavors and textures in this protein-rich and gluten-free bowl. A perfect meal that showcases the best of Eastern-inspired cuisine!

RECIPE NOTE:

• To counter the potential bitter taste of tempeh, simmer the block of tempeh in water for 20 minutes, and then drain it before continuing with the recipe. This step helps to mellow the flavor and ensure a more enjoyable experience.