Sticky ginger tempeh with coconut jasmine rice

Ingredients

Method

• 1 t olive oil 
• 220 g Woolworths PlantLove™ Tempeh, thickly sliced 
• 2 T fresh ginger, sliced julienne 
• ½ cup Woolworths Asian Korean Style BBQ Sauce
• ½ cup syrup 
• ½ cup Woolworths Asian Everything Soya Sauce
• 350 g baby cucumbers, smashed 
• 1 cup vinegar 
• 50 g caster sugar 
• ½ cup water 
• 30 g coriander seeds
• 1 t mustard seeds 
• 1 t salt 
• 1 t black peppercorns
• 1 T freshly chopped dill 
• 250 g Woolworths Fully Cooked Coconut Jasmine Rice

Method

Ingredients

1. Heat the olive oil in a pan and fry the tempeh until golden brown.

2. Add the ginger, BBQ sauce, syrup and soya sauce to the pan. Reduce until thick.

3. Place the cucumbers in a large jar. Combine the vinegar, sugar, water, coriander seeds, mustard seeds, salt, black peppercorns and dill. Pour over the cucumbers, then allow to stand for at least 2 hours or overnight.

4. Serve the tempeh with the rice and pickled cucumbers.

Photography and Videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more plant-based recipes

The Woolworths PlantLove™ range offers a variety of tempeh options. From chickpea to soybean, there are versatile plant-based alternatives that are easy to cook, packed with flavour, and perfect for anyone looking to explore more plant-based meals.

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