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In a small bowl, combine garlic, ginger, white rice vinegar, chilli paste, soy sauce, lime juice, salt and pepper and mix well. Coat your tempeh strips in your marinade and set aside.
In a large bowl, combine carrot, radishes, red cabbage, spring onions, honey, soy sauce, sesame seed oil, white rice vinegar and lime juice and then season to taste.
Heat coconut oil in a frying pan and add your marinated tempeh. Fry tempeh for 4-5 mins on each side and set aside.
To serve, lay a foundation of your crispy Asian inspired salad in a bowl, followed by your red cabbage salad and then your fried tempeh on top. Garnish with coriander and sesame seeds.
Nutritional Info
Cals – 422
Carbs – 26g
Fat – 22g
Protein – 26g
Ingredients
Serves 2
For the Tempeh:
- 200g of Tiba Tempeh.
- 3 cloves of garlic - finely grated.
- 2cm cube of ginger - finely grated.
- Tbsp white rice vinegar.
- Tsp chilli paste.
- 2 tbsp soy sauce.
- 2 tbsp lime juice.
- Salt and pepper.
- Tbsp of coconut oil.
For the Salad:
- 1 carrot - shredded.
- 6-7 red radishes - chopped.
- A small bowl of red cabbage - shredded.
- 3 spring onions - chopped.
- Tbsp of honey.
- Tbsp of soy sauce.
- Tbsp of sesame seed oil.
- Tbsp of white rice vinegar.
- Tbsp of lime juice.
- 1 bag of mixed Asian inspired salad.
To Garnish:
- Coriander.
- Sesame seeds.
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