Korean-Style Tempeh 

With citrus sesame salad and sticky rice 

Serves: 4

cooking time: 30 minutes

plant count: 14

Ingredients

Ingredients

X2 300g Tempeh Meades Korean-Style Tempeh 

300g Basmati Rice 

X1 Grapefruit

X2 Oranges

X6 Radish

X1 Red Pepper

X4 Spring Onions

30ml Sesame Oil

Olive oil

Black Sesame Seeds

Salt

Pepper

Coriander

Chilli Flakes (Optional)

Method

First up, grab those Korean-style tempeh pieces and defrost overnight in the fridge. Soak rice in cold water from 20 mins up to 3 hours depending on time you have available. Pop the rice into a fine sieve, rinse with cold water and then leave to strain for at least 5 minutes.

TOP TIP: The water to rice ratio is really important for good sticky rice so give the straining extra attention for best results, shake it about and get as much water drained out as possible.

Add your 300g of drained rice to 600ml of cold, salted water in a pot and bring to the boil over a medium heat with the lid on. Let it simmer for 3-4 minutes then take off the heat but do not remove the lid and leave to stand.

For the salad, thinly slice spring onions and radish, dice up a red pepper and cube the grapefruit and orange segments into a bowl. Season with salt and pepper and add a splash of sesame oil. Give it a good mix and set aside.

Fry the Korean-style tempeh cubes in a pan with a splash of olive oil over medium high heat to your desired crispness but ensuring they are cooked and hot throughout.

Press sticky rice into a small bowl and turn upside down onto the plate. Garnish the citrus salad with black sesame seeds, a bit of chopped coriander and chilli flakes if you like a bit of extra heat! Finish by plating up your crispy Korean-style tempeh pieces and enjoy!