Sticky tempeh bowl with red cabbage and mango

Method

1. Rinse the rice in a sieve, then put it in a small pan with 300 ml of water and a pinch of salt. Bring to the boil, cover, turn the heat low and cook for 12 minutes. Leave it off the heat, lid on, for 5 minutes.
2. Shred the red cabbage finely and toss it with the juice of half the lime and a pinch of salt. Leave it to soften. Peel, stone and dice the mango, and slice the spring onions thinly.
3. Slice the tempeh 1 cm thick. Peel and finely grate the ginger and stir it into the soy sauce and maple syrup in a small bowl.
4. Warm the olive oil in a frying pan over a medium heat. Fry the tempeh for 3 to 4 minutes on each side, until golden.
5. Pour the ginger, soy and maple mixture over the tempeh and turn the slices for 1 to 2 minutes, until the sauce turns sticky and clings.
6. Share the rice between two bowls and add the tempeh, cabbage and mango. Finish with the spring onions, the sesame seeds and a squeeze of the rest of the lime.

Tip Press the tempeh slices flat in the pan so they brown evenly. No mango to hand? Pineapple chunks work in the same place.

Photo made with AI.

From Nosha · nosha.app