Braised Tempeh and Shiitake Rice Bowl with Ginger-Scallion Sauce
Soy-braised tempeh and shiitake mushrooms over brown rice, finished with a fresh ginger-scallion sauce.
Tempeh, made from whole fermented soybeans, has a firm, nutty bite that holds up beautifully to braising. Here it simmers with shiitake mushrooms in a light soy-ginger broth until deeply flavored, then gets piled over brown rice with a spoonful of raw ginger-scallion sauce for brightness.
Soy foods like tempeh are one of the most-studied phytoestrogen-rich foods, often mentioned in conversations around menopause and hormonal balance. Shiitake mushrooms add their own savory depth along with B vitamins, and the ginger-scallion sauce brings fresh, punchy flavor without extra sodium.
This bowl reheats well, making it a solid make-ahead lunch — just store the sauce separately and spoon it on right before eating so it stays fresh and bright.
Ingredients
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
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