Sweet-and-sour tempeh with red onion and peppers

Ingredients

For 1 serving

• Tempeh160 g
• Bell peppers150 g
• Red onion60 g
• Raisins10 g
• White wine vinegar1 tablespoon
• Brown sugar3 g
• Brown rice30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy, sulphites,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but slightly firm; drain.
2. Meanwhile cut the tempeh into cubes of about 1.5 cm; wash the peppers, remove the seeds and membranes and cut them into strips; peel the red onion and cut it into thin wedges; soak the raisins in a little warm water.
3. When the rice has about 15 minutes left, heat the oil in a wide frying pan over medium heat and fry the tempeh for 5 minutes, turning, until golden on all sides.
4. Add the peppers and onion with a pinch of salt and cook for 8 minutes over medium heat, stirring, until soft but still slightly crisp.
5. Add the squeezed raisins, white wine vinegar and brown sugar and cook for 2 minutes over high heat, stirring, until the liquid reduces and glazes the tempeh and vegetables. Serve with the rice.