Tempeh Bibimbap Bowl
Mill City Cooks

Tempeh Bibimbap Bowl

By: Jenny Breen

Asparagus, fiddlehead ferns and ramps–All of springs best bounty collected into a bowl of quinoa bibimbap along with a fried tempeh, egg and hot sauce! Share your photos of this spring dish with #WeeklyMarketMeal and #MillCityCooks. Serves 4.

Ingredients

  • 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

Method

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.