Buckwheat bowl with tamari tempeh, boiled egg and crunchy cabbage

Ingredients

For 1 serving

• Buckwheat50 g
• Tempeh80 g
• Eggs1
• Cabbage100 g
• Carrots50 g
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• Ginger5 g

Contains: eggs, soy, sesame

Method

1. Rinse the buckwheat, put it in a small pan with twice its volume of salted water, bring to the boil and cook covered over low heat for 12–15 minutes, until the grains are tender but separate; drain any excess water.
2. Meanwhile cook the egg in boiling water for 9 minutes, until the yolk is firm; cool it in cold water, peel and quarter it.
3. Cut the tempeh into half-centimetre slices. Peel and grate the ginger and mix it with the tamari and a spoonful of water.
4. Heat the sesame oil in a non-stick pan over medium heat and fry the tempeh for 3–4 minutes a side, until golden; pour in the ginger tamari and let it soak in for 1 minute, until the tempeh is glossy.
5. Shred the white cabbage very thinly and grate the peeled carrots.
6. Build the bowl with the buckwheat, the raw cabbage and carrots, the tempeh and the boiled egg, drizzling over the juices left in the pan.