Frugal Living, Recipes

Korean Rice Bowl

One of the nice things about working at a library is that I see nearly everything that goes in and out our doors. Yesterday, I came across a vegan cookbook that I decided to give a quick look. The book opened to a recipe for Korean Tempeh Bowls. It looked delicious, but I quickly realized that I did not have all of the ingredients to make it at home. I didn’t let that stop though, I checked out the cookbook and decided to make substitutions. The result was a really good and healthy meal. I used only what I had on hand and kept my January pantry challenge intact. I also found out at work that I am not the only one participating in this challenge. I am not sure if it is COVID, the really cold weather in Wisconsin or the New Year, but the January pantry challenge seems to be a thing!

Korean Tempeh and Rice Bowl

1.5 cups white rice


8 ounces tempeh

1/4 cup soy sauce

4 tablespoon rice vinegar

1 tbsp brown sugar

1.5 tablespoon sesame oil

1 tsp garlic powder

1 tsp pepper flakes

1 tbsp vegetable oil


1 tbsp vegetable oil

1 bag frozen stir fry vegetables

1 bag frozen broccoli


sesame seeds, siracha, pepper flakes, chopped peanuts.


Cook the rice according to instructions. While rice is cooking make the marinade for the tempeh. Cut tempeh into cubes and let marinate for about 15 minutes. Once done marinating, heat vegetable oil over medium heat. Remove tempeh, being sure to reserve the marinade. Put tempeh in skillet and cook until all sides are crispy, turning often. This will take about 5 to 6 minutes. Put finished tempeh on a plate. Add a little more oil to skillet and add vegetables. Stir frequently and medium heat. Once vegetable are tender, add marinade and let simmer about 4 minutes.

Serve over rice and add desired toppings.

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