Crispy Tempeh Rice & Cucumber Salad

• 份量: Serves 2

配料

For the salad:

200g tempeh

250g cooked jasmine rice (cold)

1 tbsp light soy sauce

1 tbsp maple syrup

1 tbsp sesame oil

1 cucumber

1 red chilli

Handful of mint & coriander

50g roasted peanuts

For the dressing:

4 tbsp plant-based mayo

1 tbsp soy sauce

Juice of 1 lime

1 tbsp maple syrup

2 tsp chilli crisp

To garnish:

Extra peanuts

More fresh herbs

Lime wedges

How to Make It:

1️⃣ Crisp the tempeh & rice – Heat 2 tbsp oil in a pan over medium-high heat. Grate the tempeh and add it to the pan with the cold rice. Fry for around 10 minutes until golden and crispy. Add soy sauce, maple syrup and sesame oil. Stir well to coat and set aside to cool slightly.

2️⃣ Prep the salad – Thinly slice the cucumber and red chilli. Chop the herbs and roughly chop the peanuts. Juice one lime and cut the other into wedges.

步骤

Mix the dressing – In a bowl, whisk together the mayo, soy sauce, lime juice, maple syrup and chilli crisp. Taste and adjust with salt or extra lime if needed.

Assemble – Combine the crispy rice and tempeh with the cucumber, chilli, herbs and peanuts in a large bowl. Pour over the dressing and toss to coat. Serve with extra herbs, more peanuts and lime wedges on the side.