Can I replace the tempeh with tofu?

Yes. Extra-firm tofu works particularly well.

Can I prepare the bowl as meal prep?

The Bang Bang sauce can be made ahead and stored in an airtight container in the fridge for up to 5 days. The rice can also be cooked in advance and reheated before assembling the bowls. You can prepare the tempeh too and keep it in an airtight container in the fridge for 3–4 days. I would cut the vegetables fresh, or at least no more than 1 day before serving for the best freshness.

How do I best store leftovers?

It’s best to store the individual components of the tempeh bowls separately. When you are ready to eat, simply reheat the parts that need warming and then assemble your bowl.

Bang Bang Tempeh Bowl - Veggie Jam English

Bang Bang Tempeh Bowl

Vegan tempeh vegetable bowl with rice, edamame, avocado and bang bang sauce

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This vegan Bang Bang Tempeh Bowl is colorful, fresh and full of good ingredients: crunchy vegetables, savory tempeh, edamame, rice and a creamy, spicy Bang Bang sauce. Thanks to tempeh, edamame and rice, it is not only incredibly delicious but also nutrient-rich, high in protein and wonderfully satisfying.

Author: Melanie@Veggiejam
Prep Time: 10 minutes
Cook Time: 10 - 45 minutes
Total Time: 20 - 70 minutes
Yield: 4 servings

Ingredients

For the tempeh

14 oz (400 g) tempeh
2 tbsp soy sauce (or tamari)
2 tsp sweet paprika
1 tsp garlic granules
¼ tsp salt
Black pepper
1 tbsp oil

For the Bang Bang sauce

1/2 cup (120 g) vegan mayo
1/4 cup (60 g) sweet chili sauce
1–3 tsp sriracha chili sauce
½ tsp rice vinegar or lime juice

For the bowl

3/4 heaping cup (160 g) uncooked brown rice (or ~2 cups /450 g cooked)
1 1/4 cup (200 g) edamame, frozen
2 spring onions
1 cucumber
2–4 carrots
1 ripe avocado
Black sesame (optional)
Fresh coriander (optional)

Instructions

Cook the rice according to the package instructions.
Pour boiling water over the edamame to thaw them.
Cut the cucumber into slices or sticks. Grate the carrots or cut them into fine sticks. Cut the spring onions into rings, finely chopping the white part. Dice the avocado or cut it into slices.
Meanwhile, shred the tempeh with a box grater or pulse briefly in a food processor. Mix with paprika, garlic granules, salt and pepper.
Heat a large pan and sear the tempeh together with the white part of the spring onions in the oil for 8–10 minutes, stirring occasionally.
For the Bang Bang sauce, stir together the mayo, sweet chili sauce, sriracha and rice vinegar. Use more or less sriracha depending on your desired spice level.
Divide the rice among four bowls. Top with edamame, cucumber, carrots, avocado and tempeh.
Drizzle the Bang Bang sauce on top and garnish with black sesame and fresh coriander to taste.

Notes

To save time, you can use rice cooked the day before or pre-cooked and packaged rice.
The heat of the sauce can easily be adjusted by the amount of sriracha.

Find it online: https://www.veggiejam.com/english/bang-bang-tempeh-bowl/