Ingredients

The following ingredients have 4 Servings
  • 1 block of tempeh (approx 200g)
  • 2 tbsp vegetable oil
  • 2 green onions, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup Thai basil, finely chopped
  • crushed cashews to top
  • 1 cup of jasmine rice, cooked according to package directions
  • 2 tbsp vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce 
  • 1 tbsp maple syrup
  • 1 tsp sambal oelek (can sub sriracha)

Instruction

  • Place the block of tempeh in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 10 minutes. Remove the tempeh from the pan. (*This step is important to remove any bitter flavour the tempeh might have!)
  • Add the tempeh to a food processor and pulse until chopped into small bits.
  • Heat the vegetable oil in a non-stick pan on medium-high heat, then add the tempeh and let cook for 2-3 minutes. (Move the tempeh around with a wooden spoon so it doesn’t stick)
  • Next, reduce heat to medium and add the green onions, garlic and Thai basil. Stir together.
  • Add all the sauce ingredients to the pan and mix together
  • Serve on top of Jasmine rice and top with crushed cashews.