Part 3/11:
The first featured bowl centers around tempeh, a soy-based protein, marinated in a vibrant and tangy sauce made from orange juice, tahini, garlic, miso, hot sauce, ginger, and turmeric. The marinade infuses the tempeh with a citrusy, spicy flavor, creating a delicious foundation for the bowl. After a minimum of a few minutes—ideally longer or overnight—the tempeh is coated with cornstarch to achieve a crispy exterior when pan-fried until golden.