This tempeh poke bowl is the perfect combination of smooth, crunchy and chewy. It's fresh yet filling, and takes under 30 minutes to come together.
Traditionally, poke (which translates to "to slice or cut" in Hawaiian) refers to pieces of raw marinated fish - typically seasoned with salt, candlenut, seaweed and limu - tossed over rice and a variety of fresh vegetables. This version is untraditional in that it uses tempeh as its protein, but it aims to capture the same perfect balance of texture and flavour that an authentic poke bowl has.
The fresh veg you choose to use for this poke bowl is completely up to you. I like to use a combination of cucumber and carrots for crunchiness, avocado for creaminess and a fermented element like kimchi, kraut or a quick pickled vegetable for brightness and acidity. Daikon or watermelon radishes are also delicious in this, as well and finely shredded red cabbage and tofu. Use what you have on hand, and have fun experimenting.
3 tbsp neutral oil
200g tempeh, sliced into triangles
45g peanut butter
2 tbsp sesame oil
2 tbsp soy sauce
3 tbsp water
200g cooked sushi rice or cauliflower rice
100g edamame beans
4 tbsp kimchi
1 tbsp sesame seeds
2 tbsp nori flakes
Heat 3 tbsp oil in a large non-stick frying pan over medium heat. Add the tempeh and let it cook untouched for 2-3 minutes until golden and crisp on the heat facing side. Flip the tempeh and let it cook untouched for 2-3 minutes, until golden on both sides.
In the meantime, combine peanut butter, sesame oil, soy sauce and water in a bowl. Once the tempeh is golden, add ¾ of the peanut sauce to the pan and stir to coat the tempeh in it.
Cook for 1-2 minutes, until the tempeh is sticky and the peanut sauce has reduced. Remove the tempeh from heat, and brush over with the remaining ¼ of peanut sauce.
Next prep the other ingredients. Peel the cucumber into ribbons, slice the carrots into shoestrings and thinly slice the avocado.
To assemble the bowl, add a base of sushi rice (or cauliflower rice), along with edamame beans, tempeh, cucumber, carrots, avocado and a tbsp of kimchi per person.
Sprinkle with sesame sesame and nori flakes.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.