Ingredients
83g High protein organic tempeh
3/4 Tbsp Tamari soy sauce
1/2 Tbsp Maple syrup
3/4 tsp Sriracha
1/2 tsp Fresh ginger
1 & 1/4 Tbsp Smooth peanut butter
3 tsp Lemon juice
3/4 Tbsp Water
1 tsp Brown sugar
1/2 tsp Tamari soy sauce
1/2 tsp Fresh ginger
4 sheets Rice paper
1/4 med Cucumber
1/2 sml Carrot
30g Red cabbage
3 tsp Fresh mint
1/2 handful Fresh coriander
Methods
Slice the tempeh into rectangles and place it in a pan with hot water. Simmer for 10 minutes then drain and put aside.
Whisk together the soy sauce, maple syrup, crushed ginger and sriracha sauce and pour over the tempeh. Marinate for at least 2 hours.
In a separate bowl, mix the peanut butter, lemon juice, water, brown sugar, soy sauce and ginger. Add water to make the sauce your desired consistency.
Once the tempeh has marinated, add it to a non-stick frypan and cook until golden brown. Set aside.
Slice the vegetables into small sticks, slice the cabbage thinly and chop the fresh herbs.
Fill a large bowl with warm water. Dip each rice paper roll in for approx. 10 seconds, bring it onto a chopping board and fill it with tempeh, and vegetables. Roll it up like a burrito.
Serve rice paper rolls with satay dipping sauce. Enjoy!
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