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Ingredients
Method
- 300g tempeh, sliced 1cm thick
- 2 tablespoons neutral oil
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 2 garlic cloves, grated
- 1 teaspoon sesame oil
- 1 teaspoon chilli flakes
- 2 bunches baby bok choy, halved lengthways
- 2 tablespoons sesame seeds, toasted
- 2 spring onions, sliced
- 3 cups cooked jasmine rice, to serve
- Steam the tempeh over simmering water for 5 minutes to mellow its flavour, then pat dry. Whisk the soy sauce, maple syrup, rice vinegar, ginger, garlic, sesame oil and chilli flakes in a small bowl.
- Heat the neutral oil in a large frying pan over medium-high heat and fry the tempeh for 3 minutes each side until deep golden. Pour in the sauce and bubble for 2 minutes, turning the slices until sticky and glossy. Lift out onto a plate.
- Add the bok choy and a splash of water to the same pan and cook for 2 minutes until just wilted. Serve over rice with the tempeh, sesame seeds and spring onions.
30 mins
3 serving
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