Mandarin Orange Tempeh and Veggie Loaded Rice

Ingredients

Tempeh

• 2 blocks of tempeh, cubed

• juice from 3 mandarins

• 2 tbsp soy sauce (or coconut aminos, liquid aminos, or tamari)

• 1 tbsp agave

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tbsp garlic

Rice

• 3-4 cups of cooked brown rice

• 2 tbsp soy sauce

• 1 onion diced

• 1 red pepper diced

• 1/2 cup diced or shredded carrot

• 1 tbsp minced garlic

• 1/2 cup shredded carrots

• 1 cup pineapple

Directions

1. Place your cubed tempeh in a microwave safe bowl and cover with water. Microwave for 3 minutes and then drain the water

2. Place the tempeh back in a bowl and toss with 1 tbsp of corn starch

3. Transfer your tempeh to an air frier and cook at 390 for 15 minutes. Half way through cooking toss the tempeh around in the basket.

4. While your tempeh cooks, begin to prepare your rice. Add all of your veggies to a deep pan and steam in 1/4 cup of water and cover, or saute in 1 tsp of oil. Cook your veggies until they have softened (about 5 minutes)

5. Once your veggies are done cooking, add in your rice and incorporate it in with the veggies. Then add in your soy sauce and mix in.

6. In another bowl, add the remaining tempeh ingredients and whisk together. Pour this mixture into another pan over medium heat for about a minute and stir. this will help the sauce thicken.

7. Add your cooked tempeh to the pan with the sauce and use a spatula to stir the tempeh until it is evenly coated.

8. Now its time to plate your dish! On a plate or bowl, add 1/4th of your rice, 1/4 of the tempeh and 1/4 cup of pineapple to each plate. Top with some fresh green onion or microgreens and enjoy :)