Ingredients
- Tiba Tempeh Soy-Marinated Pieces 200g
- 200g basmati rice, cooked
- 2 Tbsp sesame oil
- 3 spring onions, sliced
- 100g flat green beans, sliced
- 1 red pepper, finely sliced
- ¼ red cabbage, finely sliced
- ½ head of broccoli, cut into florets
- A handful of roasted peanuts
- Fresh limes to serve
For the sauce:
- 4 garlic cloves
- 3 red chillies
- A thumb-size piece of ginger, sliced
- 3 Tbsp tamari or soy sauce
- 2 Tbsp coconut or light brown sugar
- Juice of a lime
- Chili paste to taste (optional)
Method
- Preheat your oven to 220C. Place the chillies on a lined baking tray and bake for 5 minutes, then add the unpeeled garlic cloves & the ginger and bake for a further 10 minutes or until the garlic and ginger soften and the chillies are charred.
- Remove the chilli stalks, peel the garlic cloves and add them to a small blender with the ginger, tamari, coconut sugar and lime juice. Blitz everything until smooth, adjust to your personal taste with chilli paste.
- Heat 1 tbsp sesame oil to a wok and stir fry the white parts of the sliced spring onions and the veggies until soft, adding the peppers and cabbage last. Once cooked, set aside.
- Heat 1 tbsp sesame oil to the wok and fry the Tempeh Pieces for 2 minutes until crispy and set aside.
- Pour the blended sauce into the wok with a little water and cook for 2 minutes. Then add the rice and mix well.
- Add the cooked veggies and tempeh back to the wok and heat through.
- Serve with roasted peanuts and green spring onions, and enjoy!
Print this recipe and share your delicious dish
English
Dutch
French
Spanish
