HOISIN TEMPEH

Difficulty rating: For home cooks Serves: 2 people

Simple, tasty, satisfying. The perfect mid-week dinner to use up those leftover veggies!

Inspired by BBC Good Food

Ingredients

• 175g (1 pack) of ‘Saucy Stir-Fry’ Better Bites

• 2 tablespoons rapeseed oil

• 1 courgette, sliced into chunks 

• 1 carrot, sliced into chunks

• 1 aubergine, sliced into chunks

• 1 bunch of spring onions, finely sliced

• 120g white basmati rice

Hoisin sauce:

• 4 tbsp soy sauce

• 2 tbsp smooth peanut butter

• 1 tbsp dark brown sugar

• 2 tsp rice wine vinegar

• 1 garlic clove, finely crushed

• 2 tsp sesame seed oil

• hot sauce, to taste

• ⅛ tsp black pepper

Instructions

1. Boil the kettle and cook the rice according to the instructions on the packet. 

2. In a frying pan, heat a tablespoon of rapeseed oil over medium heat for a minute, then add in the carrot, courgette and aubergine. Cook for 15 minutes until softened and browned. 

3. In a frying pan, heat the other tablespoon of rapeseed oil over medium heat for a minute, then add in the Better Bites. Cook for 2-3 minutes, stirring regularly to ensure they are evenly cooked. 

4. Place all the ingredients for the hoisin sauce into a food processor and blend until smooth.

5. Add the tempeh into the veggies, along with hoisin sauce and mix together. 

6. Place the rice and hoisin mixture into the bowl, then top with sliced spring onions. Enjoy!