Tempeh bowl with pak choi and peanut sauce

Ingredients

For 1 serving

• Jasmine rice65 g
• Tempeh100 g
• Bok choy120 g
• Carrots50 g
• Peanut butter15 g
• Soy sauce15 ml
• Lime juice1 tablespoon
• Peanut oil5 g
• Ginger3 g
• Cayenne pepperto taste

Contains: gluten, nuts, soy

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes, until the water is absorbed; leave it to rest, covered.
2. Meanwhile make the sauce: peel and grate the ginger and whisk it with the peanut butter, soy sauce, lime juice, a pinch of chilli powder and 2 tablespoons of hot water until smooth and pourable.
3. Cut the tempeh into slices about 1 cm thick; quarter the pak choi lengthways and rinse it well at the base; peel the carrot and cut it into julienne.
4. Heat the groundnut oil in a pan over medium heat and fry the tempeh for 3 minutes per side, until golden and crisp; set aside.
5. In the same pan, over high heat, stir-fry the pak choi for 2 minutes, until the leaves wilt but the stems stay crunchy.
6. Arrange the rice, tempeh, pak choi and carrot in the bowl and drizzle with the peanut sauce.