Tempeh is a rich source of plant-based protein and perfect in this summery lunch or dinner bowl.
Made from fermented soybeans and pressed into a block, tempeh is a rich source of plant-based protein with an earthy, mushroom-like flavour. You can use a firm tofu, if you prefer. We’ve paired it with seasonal British veg.
If you’d prefer not to fry the tempeh, toss in the oil and roast in an oven preheated to 200°C (180°C fan) mark 6 for 15min, turning once.
For more summer salad inspiration, check out our favourite recipes.
soy sauce
rice wine vinegar
maple syrup
sriracha
sesame oil
tahini
vegetable oil
tempeh, cut into 2cm pieces
spring greens or Swiss chard, finely sliced
2x 250g pouches cooked brown rice
medium carrots, peeled and grated
radishes, trimmed and finely sliced
broad beans (podded weight), skins removed
1 For the dressing, in a small bowl, whisk the soy sauce, rice wine vinegar, maple syrup, sriracha and sesame oil until combined. Spoon 2tbsp of the dressing into a large bowl. Whisk the tahini into the small bowl and set aside.
2 Next, heat the vegetable oil in a large non-stick frying pan over medium heat. Fry the tempeh until crispy on all sides, about 10min. Remove to the large bowl and toss in the 2tbsp dressing to coat. (If you’d prefer not to fry the tempeh, toss in the oil and roast in an oven preheated to 200°C (180°C fan) mark 6 for 15min, turning once.)
3 Return the pan to the heat and fry the spring greens/Swiss chard for 3-5min, until just tender. Meanwhile, reheat the rice according to the pack instructions and divide between 4 bowls.
4 Top the rice with the tempeh, fried greens, carrots, radishes and broad beans. Drizzle over dressing and serve.
Georgie was Good Housekeeping’s former Cookery Assistant.
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