Tempeh Rice Cakes

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:

1. Oval-shaped rice cakes are used in this recipe and can be found in Asian grocery stores in a vacuum-sealed bag.
2. Although shiitake mushrooms are used in this recipe, oyster mushrooms or king oyster mushrooms can be used as a substitute.
3. Original, non-flavored tempeh is best for this recipe.
4. 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.