Thai basil tempeh (pad kra pao) with jasmine rice

Ingredients

For 1 serving

• Tempeh150 g
• Jasmine rice55 g
• Green beans100 g
• Red onion40 g
• Basil10 g
• Garlic2 cloves
• Chili pepper1
• Tamari1 tablespoon
• Lime juice10 ml
• Peanut oil7 g
• Saltto taste

Contains: nuts, soy,

Method

1. Rinse the jasmine rice until the water runs clear and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile crumble the tempeh with your fingers into rough pieces, top and tail the green beans and cut them into 1 cm pieces, thinly slice the red onion and pick the basil leaves.
3. Pound the peeled garlic and the chilli in a mortar (or chop them very finely) to a coarse paste.
4. Heat the peanut oil in the wok over high heat and fry the garlic and chilli paste for 20–30 seconds, until fragrant but not burnt.
5. Add the tempeh, onion and green beans and stir-fry for 6 minutes over high heat, stirring often, until the tempeh is golden and the beans are tender but crisp.
6. Splash in the tamari and lime juice, stir for 30 seconds and taste for salt; turn off the heat and add the basil, which should just wilt in the heat.
7. Serve the stir-fry straight away next to the jasmine rice.