Maple-tamari tempeh with pak choi and brown rice

Ingredients

For 1 serving

• Tempeh120 g
• Brown rice35 g
• Bok choy150 g
• Tamari2 teaspoons
• Maple syrup1 teaspoon
• Ginger3 g
• Sesame oil3 g
• Sesame seeds3 g
• Saltto taste

Contains: soy, sesame

Method

1. Bring a large pan of salted water to the boil, add the rinsed brown rice and cook for 35 minutes, until tender but still with some bite; drain.
2. Meanwhile, cut the tempeh into slices about 1 cm thick; peel and grate the ginger and mix it with the tamari, maple syrup and a tablespoon of water. Quarter the pak choi lengthways and rinse well at the base.
3. Heat the sesame oil in a frying pan over medium heat and brown the tempeh for 3 minutes per side, until golden.
4. Pour the sauce over the tempeh, lower the heat and turn the slices for 1–2 minutes, until the glaze thickens and turns glossy.
5. Push the tempeh to one side, add the pak choi to the same pan over high heat and stir-fry for 2 minutes, until the leaves wilt but the stems stay crisp.
6. Serve the tempeh and pak choi on the brown rice and finish with the sesame seeds.