Tempeh Bibimbap Bowl
By Jenny Breen
- 1 cup quinoa, brown rice, rice noodles or other grains
- 2 cups water or stock
- ½ pound chopped asparagus
- ½ pound fiddle head ferns (substitute another ½ pound chopped asparagus if unavailable)
- 3 teaspoons neutral oil, like sunflower, separated
- 2 bunches (about 10) ramps, leaves and white stems divided and thinly sliced (or 6 cloves garlic, chopped)
- 2 packed cups spinach, coarsely chopped
- Salt to taste
- 1 ½ teaspoon sesame oil, separated
- 1 ½ teaspoon toasted sesame seeds
- 1 or 2 8-ounce packages of Tempeh Tantrum, cut into ¼-inch strips
- 6 eggs
- 2 cups chopped green onions, chives and cilantro (combination)
- 1 cup shredded carrot, radish or Japanese salad turnips
- Shahiya Chutney, sriracha or other hot sauce to taste
Cook quinoa in 2 cups water or stock, and let sit covered for 5 minutes. Alternatively, prepare noodles or other grain as directed. Set aside.
Blanch or lightly saute asparagus and fiddlehead ferns until crisp-tender, 3 – 5 minutes. Set aside.
Heat 2 teaspoons of neutral oil in a pan over medium heat. Add the white parts of the ramps along with the asparagus and fiddleheads and saute about 3 minutes. Add the greens of the ramps and the spinach, cook another minute or two until greens are wilted and remove from heat. Mix in salt, 1 teaspoon of sesame oil and the sesame seeds and set aside.
Heat the final teaspoon of neutral oil in a pan over medium-high heat. Add the tempeh and saute until crisp, about 3 – 5 minutes. Season with salt, mix in remaining ½ teaspoon of sesame oil and set aside.
Soft boil or fry the eggs sunny side up.
Divide the grain, cooked vegetables, tempeh and eggs between 4 bowls. Serve with fresh herbs, grated spring vegetables and hot sauce.