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
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175g (1 pack) of ‘Saucy Stir-Fry’ Better Bites
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2 tablespoons rapeseed oil
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1 courgette, sliced into chunks
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1 carrot, sliced into chunks
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1 aubergine, sliced into chunks
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1 bunch of spring onions, finely sliced
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120g white basmati rice
Hoisin sauce:
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4 tbsp soy sauce
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2 tbsp smooth peanut butter
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1 tbsp dark brown sugar
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2 tsp rice wine vinegar
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1 garlic clove, finely crushed
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2 tsp sesame seed oil
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hot sauce, to taste
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⅛ tsp black pepper
Instructions
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Boil the kettle and cook the rice according to the instructions on the packet.
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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.
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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.
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Place all the ingredients for the hoisin sauce into a food processor and blend until smooth.
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Add the tempeh into the veggies, along with hoisin sauce and mix together.
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Place the rice and hoisin mixture into the bowl, then top with sliced spring onions. Enjoy!