Sticky ginger tempeh with coconut jasmine rice
2
Easy
10 minutes, plus 30 minutes’ pickling time
10 minutesTempeh is a plant-based protein you’ll want to add to your plate – especially after you taste these sticky tempeh strips. Serve with jasmine rice and quick homemade pickled cucumbers for an easy lunchtime meal or light dinner.
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
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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