Watch how to make it here
Rice cakes can be enjoyed in many different shapes and forms but this tempeh rice cake recipe is my favorite way of consuming it. The chewy rice cakes combined with the sweet soy sauce and tempeh are chef’s kiss.
A few notes:
- Oval-shaped rice cakes are used in this recipe and can be found in Asian grocery stores in a vacuum-sealed bag.
- Although shiitake mushrooms are used in this recipe, oyster mushrooms or king oyster mushrooms can be used as a substitute.
- Original, non-flavored tempeh is best for this recipe.
- Store leftovers in an airtight container in the refrigerator for up to one day. The texture of the rice cakes will harden so it’s best to cover them with a wet paper towel when reheating in the microwave to mimic a steaming process.
Tempeh Rice Cakes
- 4-5 fresh shiitake mushroom, sliced
- 4oz tempeh, chopped into 1 inch pieces
- 2 garlic cloves, sliced
- 1 green onion, roughly chopped
- 1 tsp mushroom bouillon powder
- 1 tsp sugar
- 1 tbsp sweet soy sauce (sub dark soy sauce)
- Pinch of ground black pepper
- 1 tbsp vegan oyster sauce
- 3 tbsp vegetable oil
- 1 cup oval-shaped rice cakes
- Step 1 Soak rice cakes in a bowl of room temperature water for 10-15 minutes. Prep the green onion, garlic, shiitake mushrooms, and tempeh.
- Step 2 Heat up a nonstick pan with one tbsp of oil. Add the tempeh and cook until golden on both sides. Set aside.
- Step 3 In the same pan, add 2 tbsp of oil, garlic, mushrooms, and green onions. After the mushrooms have shrunk to half its size, add the tempeh and rice cakes. Add mushroom bouillon powder, sugar, sweet soy sauce, vegan oyster sauce, and ground black pepper. Mix everything well. Cook until the rice cakes are soft but not mushy, about 5 minutes.
- Step 4 Transfer to a plate and enjoy immediately!