tempeh · vegan

No rice nigiri (with tempeh and pepper)

Yummy tempeh bites

690 kcal – eat as you like – VE

 

Flavours: 1 tbsp dark soy sauce, 1-2 tbsp rice wine vinegar, 1-2 tsp sugar (I used soft brown and white), salt

Jazzy: add some mirin (~1 tsp) to both the tempeh coating and soy glaze

Bulk: 300g tempeh, any colour peppers you fancy (around 2-3 needed)

Great with: wasabi – in fact lots of wasabi! The tempeh seems to mask the spiciness so it can take more than sushi can. And any other sides like actual sushi rice and sunomono

 

Lets cook: Preheat the oven to 220oC. Cut the tempeh into pieces around 4cm by 2 ½ by 2 ½ cm (no need to be this accurate at all). Boil the tempeh for 15 minutes. Mix 1 tbsp rice wine vinegar with 1 tsp white sugar and some salt until dissolved. Once the tempeh is done, drain and coat with the above mixture in a bowl (I used my hands to ensure even coating). Place the tempeh onto a foiled baking tray and bake for 20 minutes. Meanwhile, cut the peppers into similar sized pieces as the tempeh. Once the tempeh is done, add the pepper pieces on top and put back in the oven for 10 minutes. Meanwhile make a so glaze by gently heating (on a very low heat) the dark soy sauce, 1 tsp rice wine vinegar and ¼ tsp brown sugar for a few minutes, stirring constantly. This will take a few minutes depending on the heat. Once it starts to become thicker but not too thick, remove from the heat. After the first 10 minutes of baking, add a coating of the soy glaze to the pepper and return to the oven for a further 10 minutes. Then plate up and serve with lots of wasabi  cutefacenobackground

Doesn’t the tempeh kinda look like rice grains?

I also got this tray from a new sushi bar opened near me. From my memory, I’m pretty sure these are similar to the ones in Japan (unfortunately didn’t buy any bento boxes whilst in Tokyo because I can’t read Japanese to check ingredients).

noricenigiri4

 

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