Cauliflower fried "rice" with Crispy Sesame-Honey Tempeh


Cauliflower fried "rice" with crispy sesame-honey tempeh

Serves 4-6


  • 2 blocks of organic tempeh, diced into cubes
  • 2 teaspoons sesame oil 
  • 2 tablespoons liquid aminos (or low sodium soy sauce, coconut aminos)
  • 1 tablespoon sriracha
  • 1 teaspoon honey 
  • 1 tablespoon warm water


  1. Heat sesame oil in a cast iron pan over medium heat.
  2. Add tempeh and cook until browned (about 3-4 mins). Flip and brown the other side (another 3-4 mins).
  3. Add liquid aminos, sriracha, honey and warm water and stir to coat the tempeh. Remove from the heat and set aside. 


  • 1 tablespoon finely chopped ginger
  • 3 garlic cloves, minced 
  • 2-3 carrots, diced 
  • 1 bell pepper, diced 
  • 1/2 cup frozen peas
  • 1 cup shredded purple cabbage 
  • 2 cups riced cauliflower*
  • 3 tablespoons liquid aminos (or low sodium soy suace, coconut aminos)
  • 2 tablespoons apple cider vinegar (or rice vinegar)
  • 1 tablespoon toasted sesame oil


  1. Heat 2 teaspoons of oil over medium heat in a large pan. 
  2. Add ginger and garlic and saute until fragrant (about 1-2 mins).
  3. Add carrot, pepper and cabbage. Saute until tender (about 3-4 minutes).
  4. Add cauliflower rice and green peas. Saute for 2-3 minutes.
  5. Mix in liquid aminos, apple cider vinegar and sesame oil and stir to combine.

Optional toppings: sesame seeds, green onion, red pepper flakes, scrambled egg

*Grate the cauliflower in a food processor with the grating disc OR use pre-riced cauliflower (fresh or frozen both work)

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