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Peanut Tempeh Rainbow Box
Batch cook · One session, many meals

Peanut Tempeh Rainbow Box

Glazed tempeh, a rainbow of raw crunch and a peanut sauce with enough lime and ginger to keep it honest. It's the box that makes coworkers ask what you're eating.

Hands-on
30 min
Hands-off
10 min
Total
40 min
Dishes
2
40gprotein617cal62gcarbs27gfatper serving · $3.29
Skill Meal-prep friendlystove · air-fryer

Method

  1. 1

    Slice the tempeh into thin strips and steam or simmer them in a little water for 8 minutes to soften any bitterness. Drain.

  2. 2

    Sear the tempeh in the sesame oil over medium-high until golden, then add the soy sauce and maple and toss until sticky.

  3. 3

    Whisk the peanut butter, peanut powder, lime, soy sauce, ginger and warm water until smooth.

  4. 4

    Divide the rice between 4 boxes, then line up the cabbage, carrot, pepper, edamame and tempeh in stripes. Top with cilantro and pack the sauce on the side.

Storage

Keeps 5 days in the fridge. The raw veg stays crunchy as long as the sauce lives in its own cup. The peanut sauce thickens cold; stir in a splash of warm water.

Good to know
  • Pack it in stripes. It takes 30 extra seconds and it's the reason you'll look forward to lunch.

Nutrition

per serving
Calories
617
Protein
40g
Carbs
62g
Fat
27g
Fiber
14g
Sodium
810mg
Contains soyContains glutenContains peanutContains sesame

Calculated from ingredient reference data. Brand labels vary.

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