Tempeh nasi goreng with cabbage and sprouts

Ingredients

For 1 serving

• White rice50 g
• Tempeh150 g
• Cabbage100 g
• Bean sprouts60 g
• Shallot30 g
• Garlic1 clove
• Chili pepper1
• Tamari1 tablespoon
• Molasses5 g
• Cucumber60 g
• Peanut oil6 g

Contains: nuts, soy,

Method

1. Cook the rice in plenty of boiling water for 12–14 minutes, until tender, drain and spread it on a plate to cool: cold rice fries without going mushy.
2. Meanwhile pound the shallot, garlic and chilli in a mortar (or chop very finely) to a paste; cut the tempeh into 1 cm dice and the white cabbage into thin strips, rinse the bean sprouts.
3. Heat the peanut oil in the wok over medium heat and fry the shallot paste for 1–2 minutes, until fragrant and just coloured.
4. Add the tempeh and cabbage and stir-fry over high heat for 5 minutes, until the tempeh is golden and the cabbage has wilted.
5. Add the rice, bean sprouts, tamari and molasses and stir-fry over high heat for 3 minutes, stirring constantly, until the rice is hot and evenly dark.
6. Serve with the sliced cucumber, which freshens the dish.