Turn this otherwise fatty dish into a plant-based, protein-rich vegan rice bowl using fermented soy-based tempeh. The texture holds true with an excellent melt-in-your-mouth satisfaction of savoury sweet umami - firm yet soft enough with every bite! If you love the traditional Taiwanese Braised Pork Belly dish, you will LOVE this healthier Vegan Taiwanese Braised "Pork Belly" Lu Rou Fan 素食滷肉飯.

What is Taiwanese Braised Pork Belly Rice?

Taiwanese Braised Pork Belly Rice is sometimes known as Minced Pork Rice. This infamous dish is iconic to Taiwanese cuisine. It is the ultimate comfort food made using pork belly braised in a savoury-sweet umami sauce. Nonetheless, this dish is heavy and quite fatty.
To make this dish healthier without losing its identity, we used tempeh. We like using tempeh from Tempea.

WHAT IS TEMPEH?

Tempeh (tempe) is a fermented soybean product that Indonesians like to use in traditional Indonesian cuisine. Tempeh uses a mould culture called Rhizopus. It produces a white outer layer as the mould's mycelia spread and grow in and around each soybean. As a result, this network of mycelia is what holds the product together into a patty-like consistency.

Unlike tofu, it has a firmer, "meatier" texture with a savoury, nutty flavour profile.

We like using tempeh made by Tempea - made using certified organic, non-GMO soybeans!

Thoroughly cook your unpasteurized tempeh with an internal temperature of 165° F (75° C). Do not eat raw tempeh.

HEALTH BENEFIT OF TEMPEH

Tempeh is a rich source of plant-based protein and fibre that is low in saturated fat, free of trans fat, cholesterol-free, and sodium-free. It is also an excellent source of iron and calcium and may increase bone density and prevent bone loss. Fermented foods have probiotics that promote good gut health!

Do not consume tempeh that exhibits signs of spoilage: off odours, soft, mushy texture, pink discoloration, dark brown coffee-like beans, slimy or sticky texture.

How To Cook Tempeh?

There are various ways to cook the tempeh. Some people like to steam it, and some people like to grill or pan fry thinly-slice tempeh.

I prefer to break up tempeh pieces in a boiling pot of water for ten minutes with ½ teaspoon salt to remove the bitterness.

How to Cook Vegan Taiwanese Braised "Pork Belly"

You do not need to marinate tempeh ahead of time for this Taiwanese "Pork Belly" Rice recipe because you will be braising the tempeh on the non-frying pan.

We love using our Oprah approved Always Pan (save $10 when you purchase an Always Pan with this link).

This essential cooking pan is ceramic non-stick made without PFOAS and PTFES. I love the modular lid to release and trap steam effectively, perfect for braising recipes - sautee first and braising after.

Sautee the tempeh with garlic, ginger, finely chopped green onions, chilli peppers for a few minutes.

Next, add in your marinade sauce: dark soy, light soy, Shaoxing wine, rock sugar, honey, soy packet and water. For convenience, I like using Vietnamese spice for beef pho soy packs. You can purchase this at any Asian supermarket or online. Alternatively, you can use a five spice spice mix combination of Szechuan peppercorns, cloves, cumin, star anise and cinnamon.

Braise the tempeh at low heat for 30 minutes.

While the tempeh is braising, cook a pot of rice in your rice cooker. For this recipe, perhaps the most crucial ingredient is a hot bowl of white jasmine rice. Scoop the braised tempeh and sauce onto the rice and serve!

I bet you can not just eat one bowl of rice with this vegan braised tempeh recipe!

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