Tamari-glazed tempeh with black rice and vegetables

Ingredients

For 1 serving

• Tempeh100 g
• Black rice60 g
• Zucchini120 g
• Bell peppers80 g
• Tamari1 tablespoon
• Maple syrup1 teaspoon
• Ginger5 g
• Peanut oil2 teaspoons

Contains: nuts, soy

In season: June – September

Method

1. Bring a pan of water to the boil, rinse the black Venere rice and cook it for about 35 minutes, until tender but still with some bite; drain.
2. Meanwhile, cut the tempeh into slices about half a centimetre thick; wash the courgettes and peppers, deseed the peppers and cut everything into strips; peel and grate the ginger.
3. Heat half the groundnut oil in a frying pan over medium heat and brown the tempeh for 3 minutes per side, until golden.
4. Add the tamari, maple syrup and ginger and let it glaze for 1 minute, turning the slices, until shiny; set aside.
5. In the same pan heat the remaining oil over high heat and stir-fry the courgettes and peppers for 5 minutes, until tender but crisp.
6. Serve the tempeh on the rice with the vegetables.