• Kylie

Tempeh with Asian Greens and Brown Rice

serves 3

vegan, dairy-free


knob of ginger, peeled and grated

1 medium chilli, deseeded and sliced finely

1 Tbsp tamari

1 Tbsp maple syrup

1 Tbsp sesame oil

2 cloves garlic, crushed

150g pak choy, cut in half down the centre

250g broccoli, cut into

3/4 cup bean sprouts

3/4 cup brown rice

4 1/2 cups of water

300g Tempeh

1 spring onion, sliced into rings

2 Tbsp slivered almonds


Step 1 - Make the marinade by mixing the ginger, chili, tamari, maple syrup, and garlic together in a dish.

Step 2 - Slice the tempeh into strips 12 strips and coat in the marinade.

Step 3 - Bring a large pot of water to boil, using at least 4.5 cups of water. Rinse the rice and add the rice to the boiling water. Reduce the temperature but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes.

Step 4 - Steam the broccoli, pak choy and bean sprouts for 8-10 minutes until just tender. Meanwhile, remove the tempeh from the marinade and lightly fry the tempeh strips. Reserve the marinade to use as a dressing for the greens.

Step 5 - Fluff the rice with a fork and serve with the tempeh and vegetables. Drizzle the marinade onto the greens. Garnish with the spring onions and slivered almonds and enjoy!

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