Satay tempeh with broccoli and brown rice

Ingredients

For 1 serving

• Tempeh150 g
• Brown rice35 g
• Broccoli200 g
• Peanut butter12 g
• Tamari1 tablespoon
• Lime juice10 ml
• Maple syrup5 g
• Ginger5 g
• Cayenne pepper1 pinch
• Peanut oil5 g

Contains: nuts, soy

In season: October – March

Method

1. Rinse the brown rice and cook it in plenty of boiling water for 35 minutes, until tender but still with a slight bite; drain and keep covered.
2. Meanwhile make the satay sauce: in a bowl whisk the peanut butter with a fork together with the tamari, lime juice, maple syrup, grated ginger, chilli powder and a few spoonfuls of hot water, until smooth and pourable.
3. Cut the tempeh into roughly 1 cm slices and break the broccoli into florets, also peeling and slicing the stalk.
4. When the rice has 10 minutes left, heat the peanut oil in a non-stick pan over medium heat and brown the tempeh for 3 minutes per side, until crisp.
5. Pour half the sauce over the tempeh and glaze over low heat for 2 minutes, turning, until the sauce reduces and coats it.
6. Meanwhile steam the broccoli for 5 minutes, until bright green and tender-crisp.
7. Serve the rice with the glazed tempeh and broccoli, spooning over the remaining sauce.