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

Close
Theme icon

Podcast /

Content /

Nourish

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!

Join The Family Thrive community and download the mobile app, all for free!

JOIN TODAY

Key takeaways

1

2

3

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

Ingredient Replacement

View replacement list (PDF)

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

Enjoying this? Subscribe to The Family Thrive for more healthy recipes, video classes, and more.

Discover Nourish

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

Podcast

Condimentum eu tortor bibendum.

By

Jackie Kovic

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

Podcast

Condimentum eu tortor bibendum.

By

Jackie Kovic

Podcast

Condimentum eu tortor bibendum.

By

Jackie Kovic

Podcast Ep. 18: What Every Parent Needs to Know About the Food Industry With Insider Josh Field

Podcast

Podcast Ep. 18: What Every Parent Needs to Know About the Food Industry With Insider Josh Field

By

The Family Thrive Podcast

Chocolate Date Energy Bites

Podcast

Chocolate Date Energy Bites

By

Willett Children's Hospital

Portobello Pizza

Podcast

Portobello Pizza

By

Chef Andrew Johnson

Oven-Baked Garlicky Mushrooms

Podcast

Oven-Baked Garlicky Mushrooms

By

Chef Andrew Johnson

Mushroom Ramen With Shirataki Noodles

Podcast

Mushroom Ramen With Shirataki Noodles

By

Chef Andrew Johnson

Easy Banana Pancakes

Podcast

Easy Banana Pancakes

By

Lexi Hall, RDN

Blueberry Lemon Ricotta Pancakes

Podcast

Blueberry Lemon Ricotta Pancakes

By

Chef Andrew Johnson

5 Research-Backed Practices For Feeling More Positive Emotions

Podcast

5 Research-Backed Practices For Feeling More Positive Emotions

By

The Family Thrive Expert Team

Level Up Your Parent Communication Skills #1: Slowing Down When Things Heat Up

Podcast

Level Up Your Parent Communication Skills #1: Slowing Down When Things Heat Up

By

Alicia Wuth, PsyD and Justin Wilford, PhD

Give This a Try: Low-Sugar Sweet-Treats

Podcast

Give This a Try: Low-Sugar Sweet-Treats

By

The Family Thrive Expert Team

Podcast Ep. 18: What Every Parent Needs to Know About the Food Industry With Insider Josh Field

Podcasts

Podcast Ep. 18: What Every Parent Needs to Know About the Food Industry With Insider Josh Field

By

The Family Thrive Podcast

Chocolate Date Energy Bites

Recipes

Chocolate Date Energy Bites

By

Willett Children's Hospital

Portobello Pizza

Recipes

Portobello Pizza

By

Chef Andrew Johnson

Oven-Baked Garlicky Mushrooms

Recipes

Oven-Baked Garlicky Mushrooms

By

Chef Andrew Johnson

Mushroom Ramen With Shirataki Noodles

Recipes

Mushroom Ramen With Shirataki Noodles

By

Chef Andrew Johnson

Easy Banana Pancakes

Recipes

Easy Banana Pancakes

By

Lexi Hall, RDN

Blueberry Lemon Ricotta Pancakes

Recipes

Blueberry Lemon Ricotta Pancakes

By

Chef Andrew Johnson

5 Research-Backed Practices For Feeling More Positive Emotions

5 Things Friday

5 Research-Backed Practices For Feeling More Positive Emotions

By

The Family Thrive Expert Team

Level Up Your Parent Communication Skills #1: Slowing Down When Things Heat Up

Pro Perspective

Level Up Your Parent Communication Skills #1: Slowing Down When Things Heat Up

By

Alicia Wuth, PsyD and Justin Wilford, PhD

Give This a Try: Low-Sugar Sweet-Treats

Give This a Try

Give This a Try: Low-Sugar Sweet-Treats

By

The Family Thrive Expert Team

Subscribe to get all the goods

Join for free
Login