Caitlin Bensel
Serves 4 (serving size: 2 oz. tempeh, 1/2 cup vegetable mixture, and 3/4 cup rice)

Be sure to cook the tempeh until golden brown and crisp to add a nice layer of nutty flavor to this dish.

How to Make It

Stir together tempeh; lower-sodium soy sauce; sesame oil; and curry powder in a bowl. Cook in a skillet over medium until browned, about 5 minutes. Remove tempeh; set aside. Add sliced red bell pepper, matchstick-cut carrots, sesame oil, minced garlic, and minced peeled fresh ginger to skillet. Cook until crisp-tender, about 3 minutes. Remove from heat; stir in light coconut milk and yellow miso until smooth. Divide 3 cups cooked brown rice among 4 bowls; top with vegetable mixture and tempeh. Sprinkle with 1/4 cup fresh cilantro leaves. Garnish with lime wedges.

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