Steps

1. 1

   Rinse jasmine rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let rest covered for 5 minutes.

2. 2

   Meanwhile, prepare the miso glaze by whisking together white miso paste, mirin, soy sauce, and maple syrup in a small bowl until smooth.

3. 3

   Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add tempeh slices and pan-fry 4-5 minutes per side until golden brown and crispy. Remove tempeh and set aside.

4. 4

   Add the miso glaze to the hot pan and cook for 1-2 minutes until slightly thickened, stirring constantly. Return tempeh slices to the pan and coat evenly with the glaze. Remove from heat.

5. 5

   In another skillet, heat sesame oil over medium heat. Add baby spinach and sauté for 2-3 minutes until wilted. Remove from heat.

6. 6

   Quick-pickle the carrots and cucumber by tossing them with rice vinegar and letting sit for at least 10 minutes.

7. 7

   To assemble, divide steamed rice between two bowls. Arrange glazed tempeh, sautéed spinach, and pickled vegetables on top. Sprinkle with toasted sesame seeds and serve warm.

Tips from the chef

• Ensure tempeh is sliced evenly for consistent cooking and crispiness.

• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the miso glaze.

• Use a well-seasoned non-stick pan or cast iron skillet to prevent tempeh from sticking during frying.

• Quick pickling the vegetables adds a refreshing tang that balances the savory tempeh glaze.

• This dish is easily made gluten-free by using tamari instead of regular soy sauce and verifying the miso paste is gluten-free.

• Leftover glazed tempeh can be stored in an airtight container in the fridge for up to 3 days and reheated gently.