1 Package Tempeh (Sliced into thin ¼ inch rectangles)
1 Package Rice Noodles
2 Carrots (Julienned)
½ Medium Daikon (Julienned), You can also use radishes if daikon is unavailable.
2 Persian Cucumbers (Julienned)
¼ Red Cabbage (Sliced Thin)
1 Jalapeno pepper (Sliced Thin)
Cilantro (Stems Removed)
Avocado for serving (optional)
Sesame seeds and sriracha to garnish (optional)
Pickling Solution:
4 Cups Warm Water
3 Tbsp Sugar
1 Tbsp Salt
½ Cup Rice Vinegar
Tempeh Seasoning:
2 Tbsp Rice Vinegar
3 Tbsp Coconut Aminos
2 Tbsp Mirin
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Red Pepper
1 tsp Garlic Powder
Instructions
Wash and prepare all vegetables.
Pickle the vegetables. Place all of the sliced and julienned vegetables into a large bowl. In a medium bowl combine warm water, salt and sugar. Stir to dissolve. Next add ½ cup rice vinegar to the bowl. Pour this mixture over the vegetables. Make sure that the vegetable are completely submerged. Allow to pickle for at least an hour but can be longer.
When your vegetables have pickled. Put a large pot of water on to boil.
Make the seasoned tempeh. In a skillet put 1 Tbsp of oil over medium heat. Place the sliced tempeh into the skillet and allow to brown. Combine all the tempeh seasonings together in a small bowl and carefully pour into the skillet. Delicately stir the tempeh to lightly coat each piece with the seasonings, as the liquid evaporates. It is done when all of the liquid has evaporated. Set aside.
Next, add the dry rice noodles to the boiling water and remove the pot from the heat. Allow to sit for 4-5 minutes until noodles are tender. Strain the noodles.
Finally, construct your bowl! On a bed of noodles, add the tempeh and a ½ cup or more of the pickled vegetables (strained). Garnish with jalapeno slices, cilantro leaves, avocado and sesame seeds.
Serve with your favorite hot sauce. (We love sriracha!).
Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/banh-mi-bowl/