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Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo

Joanne Eats Well With Others
  • minutes
  • Serves 4

INGREDIENTS

3

cut into 4-inch cubes 8 oz tempeh

12 oz

Broccoli

2

Carrots, large

4 cloves

Garlic

1

Garlic clove

1 tbsp

Ginger

2

Zucchini, small

1/3 cup

Mayonnaise

2 tbsp

Mirin

2 tbsp

Sriracha

1/3 cup

Tamari

1 cup

Brown rice

1 tsp

Red pepper flakes

2 tbsp

Sesame seeds, toasted

1 tbsp

Sugar

1 1/2 tbsp

Grapeseed oil

4 tbsp

Rice vinegar

1 1/2 tbsp

Sesame oil