

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
Method
- 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
Sear the tempeh in the sesame oil over medium-high until golden, then add the soy sauce and maple and toss until sticky.
- 3
Whisk the peanut butter, peanut powder, lime, soy sauce, ginger and warm water until smooth.
- 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.
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.
- 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
Calculated from ingredient reference data. Brand labels vary.
No reviews yet
More like this


Teriyaki Tempeh Meal-Prep Boxes

Italian Herb Crumbles To-Go

Tempeh Bacon BLT

Crispy Tempeh Harvest Bowl
