Directions

Ingredients

Remix: Anne’s South Chinese Tempeh & Purple Potato Bowl

Directions

Bring a medium pot of water to a rolling boil. Add the tempeh and boil for approximately 10 minutes to remove the bitterness.

Remove from the water, and place the tempeh on paper towels to drain and cool. Press a layer of paper towels onto the top to help squeeze as much moisture out as possible. Once cooled, break the tempeh into crumbles resembling ground meat.

Heat 2 tablespoons of the sesame oil in a sauté pan and add the tempeh. Cook over high heat for 5 to 6 minutes until it starts to brown and crisp up nicely.

Add the remaining toasted sesame oil, diced purple potato, carrots, garlic, and ginger, and stir well until the potato is soft (about 8 to 9 minutes). Add the baby bok choy and toss for 1 minute. Season with tamari or soy sauce.

Remove from heat and stir in the green onion. Divide into 4 servings and plate on top of steamed brown rice. Garnish with the sesame seeds, rice wine vinegar, and additional toasted sesame oil (to taste).

Photographed By: Anne Watson

Remix: Anne’s South Chinese Tempeh & Purple Potato Bowl

6-8 small purple potatoes, 1⁄2-inch dice

2 medium carrots, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, grated

1 pound (two 8-ounce packets) tempeh

3 tablespoons toasted sesame oil

3 green onions, minced

1 large (or 2 small) head(s) of baby bok choy

1 tablespoon tamari or soy sauce

1⁄2 teaspoon toasted sesame seeds

1⁄2 teaspoon coarse ground pepper

Dash of rice wine vinegar

Serve with steamed brown rice

Directions

Ingredients

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Remix: Anne’s South Chinese Tempeh & Purple Potato Bowl

Anne's remix is a delicious, vegetarian-friendly take on Jo's South Chinese Beef and Potato Bowl!

By

Anne Watson

May 29, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

40 Total Minutes

4 Servings

Ingredients

6-8 small purple potatoes, 1⁄2-inch dice

2 medium carrots, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, grated

1 pound (two 8-ounce packets) tempeh

3 tablespoons toasted sesame oil

3 green onions, minced

1 large (or 2 small) head(s) of baby bok choy

1 tablespoon tamari or soy sauce

1⁄2 teaspoon toasted sesame seeds

1⁄2 teaspoon coarse ground pepper

Dash of rice wine vinegar

Serve with steamed brown rice

6-8 small purple potatoes, 1⁄2-inch dice

2 medium carrots, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, grated

1 pound (two 8-ounce packets) tempeh

3 tablespoons toasted sesame oil

3 green onions, minced

1 large (or 2 small) head(s) of baby bok choy

1 tablespoon tamari or soy sauce

1⁄2 teaspoon toasted sesame seeds

1⁄2 teaspoon coarse ground pepper

Dash of rice wine vinegar

Serve with steamed brown rice

6-8 small purple potatoes, 1⁄2-inch dice

2 medium carrots, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, grated

1 pound (two 8-ounce packets) tempeh

3 tablespoons toasted sesame oil

3 green onions, minced

1 large (or 2 small) head(s) of baby bok choy

1 tablespoon tamari or soy sauce

1⁄2 teaspoon toasted sesame seeds

1⁄2 teaspoon coarse ground pepper

Dash of rice wine vinegar

Serve with steamed brown rice

Kitchen Equipment

Medium pot

Saute pan

Paper Towels

Medium pot

Saute pan

Paper Towels

Medium pot

Saute pan

Paper Towels

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Reading time:

3 Minutes

Directions

Bring a medium pot of water to a rolling boil. Add the tempeh and boil for approximately 10 minutes to remove the bitterness.

Remove from the water, and place the tempeh on paper towels to drain and cool. Press a layer of paper towels onto the top to help squeeze as much moisture out as possible. Once cooled, break the tempeh into crumbles resembling ground meat.

Heat 2 tablespoons of the sesame oil in a sauté pan and add the tempeh. Cook over high heat for 5 to 6 minutes until it starts to brown and crisp up nicely.

Add the remaining toasted sesame oil, diced purple potato, carrots, garlic, and ginger, and stir well until the potato is soft (about 8 to 9 minutes). Add the baby bok choy and toss for 1 minute. Season with tamari or soy sauce.

Remove from heat and stir in the green onion. Divide into 4 servings and plate on top of steamed brown rice. Garnish with the sesame seeds, rice wine vinegar, and additional toasted sesame oil (to taste).

Photographed By: Anne Watson
Directions

Bring a medium pot of water to a rolling boil. Add the tempeh and boil for approximately 10 minutes to remove the bitterness.

Remove from the water, and place the tempeh on paper towels to drain and cool. Press a layer of paper towels onto the top to help squeeze as much moisture out as possible. Once cooled, break the tempeh into crumbles resembling ground meat.

Heat 2 tablespoons of the sesame oil in a sauté pan and add the tempeh. Cook over high heat for 5 to 6 minutes until it starts to brown and crisp up nicely.

Add the remaining toasted sesame oil, diced purple potato, carrots, garlic, and ginger, and stir well until the potato is soft (about 8 to 9 minutes). Add the baby bok choy and toss for 1 minute. Season with tamari or soy sauce.

Remove from heat and stir in the green onion. Divide into 4 servings and plate on top of steamed brown rice. Garnish with the sesame seeds, rice wine vinegar, and additional toasted sesame oil (to taste).

Photographed By: Anne Watson
Directions

Bring a medium pot of water to a rolling boil. Add the tempeh and boil for approximately 10 minutes to remove the bitterness.

Remove from the water, and place the tempeh on paper towels to drain and cool. Press a layer of paper towels onto the top to help squeeze as much moisture out as possible. Once cooled, break the tempeh into crumbles resembling ground meat.

Heat 2 tablespoons of the sesame oil in a sauté pan and add the tempeh. Cook over high heat for 5 to 6 minutes until it starts to brown and crisp up nicely.

Add the remaining toasted sesame oil, diced purple potato, carrots, garlic, and ginger, and stir well until the potato is soft (about 8 to 9 minutes). Add the baby bok choy and toss for 1 minute. Season with tamari or soy sauce.

Remove from heat and stir in the green onion. Divide into 4 servings and plate on top of steamed brown rice. Garnish with the sesame seeds, rice wine vinegar, and additional toasted sesame oil (to taste).

Photographed By: Anne Watson

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