Ingredients

The following ingredients have 2 Servings
  • 100 g / ½ cup peanut butter (I used this brand)
  • 4 tsp tamari (if GF) or soy sauce
  • 1 tbsp maple syrup or coconut sugar
  • juice of ½ lime (about 2 tbsp)
  • 1 heaped tsp tamarind paste (strength varies)
  • 2-3 tsp sambal oelek (or other chilli paste), adjust to taste
  • 200 g / 7 oz tempeh (or firm cotton tofu, pressed)
  • 3 tbsp tamari (if GF) or soy sauce
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 15-30 ml / 1-2 tbsp hot smoke oil (I use rice bran oil), optional
  • 50 g / 3.5 oz tenderstem broccoli
  • 50 g / 3.5 oz long green beans
  • 15 ml / 1 tbsp hot smoke oil (I use rice bran oil)
  • approx. 1 cup mung bean sprouts
  • 1 corn on the cob, kernels shaved off
  • ¼ English (long) cucumber, finely sliced
  • 6 cos lettuce leaves, chopped
  • 6 radishes, finely sliced
  • 1 carrot, ribboned or julienned
  • 2 tbsp roasted peanuts, crushed
  • a handful of fresh coriander, chopped small

Instruction

  • Mix all the sauce ingredients in a medium mixing bowl.
  • Add enough cold water to achieve a thick sauce. Set aside.
  • Plunge the tempeh into a pot of boiling water and simmer gently for 10 minutes. Drain and allow it to cool down (this step minimises the bitterness).
  • Create the marinade by mixing tamari (soy sauce), lime juice and maple syrup together in a medium mixing bowl.
  • Cut the tempeh into 0.5 cm / 0.2" slices and place it in a bowl with the marinade. Allow the slices to marinate for as long as you can (but 30 minutes at least), spooning the marinade over the unsubmerged surfaces now and again.
  • Heat up 1-2 tbsp of neutral tasting oil in a small frying pan.
  • Once the oil comes to temperature, pan fry the tempeh until browned on both sides or bake it in a 200° C / 390° F oven for about 30 minutes, until lightly browned.
  • Cut the broccoli and long green beans into same sized pieces.
  • Heat up a wok with a small amount of oil.
  • Add the broccoli. Stir-fry for 1 minute, add the green beans and sprouts for 2 minutes. Finally add the shaved corn kernels for another minute.
  • Divide all the raw and stir-fried veggies between two bowls. Drizzle with the peanut sauce, sprinkle with crushed peanuts and fresh coriander.