Sriracha Tempayy (Tempeh) Donburi Bowl

Sriracha Tempayy (Tempeh) Donburi Bowl

Made with our own

Simply Sriracha Tempeh Cubes


  • 200 G

    Sriracha Tempayy cubes

  • 0-1 Tsp

    Corn flour

  • 0-3 Tsp

    Black pepper

  • 1/2 Nos

    Lemon juice

  • 0-2 Tsp

    Tomato Salsa

  • 0-1 Nos

    Green chillies

  • 3-0 gm

    Red, green, yellow pepper cubes

  • 0-2 Nos


  • to taste


  • 0-3 Tsp

    Chopped garlic

  • 0-3 Tsp

    Chopped ginger

  • 1/4 Tsp

    White vinegar

  • 1/4 Tsp


  • 0-2 Tsp

    Chopped spring onions

  • 0-1 Cup

    Boiled noodles

  • 1-0 gm

    Button mushrooms

  • 0-3 Tsp

    Bean sprouts

Prep: Tempayy-

  1. Unpack Simply Sriracha Tempayy cubes and sauté for 5-6 mins.

Other prep-

  1. Make a corn flour slurry by maxing equal parts water and corn flour. Keep aside.

  2. Boil noodles and drain the extra water


  1. Heat oil in a pan

  2. Stir in the chopped ginger and garlic, sauté for 03 mins.

  3. Add pepper cubes, sprinkle some black pepper, salt and cook for 04-05 mins.

  4. Now add vinegar, spring onions and sugar and toss in the sauteed tempeh and the corn flour slurry. Toss it for 02 mins and keep hot.

For the noodles-

  1. In a pan, add hot oil and sauté ginger garlic for 03 mins

  2. Add mushrooms and beans sprouts and sauté for further 03 mins

  3. Stir in the noodles and salt to taste. Sauté for 05 mins.

  4. Serve noodles along with marinated Tempayy and squeeze half a lemon. Your Donburi bowl is ready.


Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. ...

Tempeh is plant-based, dairy-free, and gluten-free, with 19 grams of protein per 100 grams and only 1.6 grams of net carbs.

It has a mild nutty flavour and a slightly spongy, solid texture. Because the tempeh cubes absorb flavours well , we recommend seasoning even the flavoured cubes if you want the flavour to pop.

Thanks to the porous nature of tempeh, it absorbs the flavours of whatever it's mixed with and helps make a tempeh biryani that is quick to cook yet packs a savoury punch.

If you want the original taste of biryani but want to make it at home, we are here with a quick vegetarian biryani recipe for you to savour at lunch or at dinner!

Get yourself ready for a quick tempeh lunch today and smash your nutrition goals!