Crispy Tempeh Kecap - Easy High-Protein Vegan Meal Prep | CulinaryCreationss

Ingredients

• For the Crispy Tempeh + Glaze:
• 1 (8-ounce / 225g) block tempeh
• 2 tablespoons neutral oil (like canola, grapeseed, or avocado)
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (about 1 teaspoon)
• ¼ cup kecap manis (sweet soy sauce, or see DIY quick swap below)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon fresh lime juice
• ½ - 1 teaspoon chili garlic sauce or sambal oelek (adjust to your spice preference)
• Optional Garnish: Sliced scallions, toasted sesame seeds
• For the Bowl Base + Crunch:
• 2 cups cooked brown rice (or jasmine rice, prepared according to package directions)
• 1 small cucumber, thinly sliced or julienned
• 1 large carrot, shredded or julienned
• Optional Add-ins (brief): ½ cup edamame, 1 cup shredded cabbage, 2 cups baby spinach