Delicious Asian bowl that you can have ready in a crisp 30 minutes. Fresh lettuce, crunchy vegetables and a fruity mango meet a deliciously creamy sauce of nut butter and tamari. The bowl is topped with Asian marinated and crispy pan-fried tempeh.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 613kcal
Ingredients
FOR THE MARINATED TEMPEH:
200gTempehcut into slices and quarters, I take the one from Alberts
Prepare rice noodles according to package directions and set aside.
FOR THE MARINATED TEMPEH put all the ingredients (except the tempeh) in a bowl and mix to make a creamy sauce). Pour in tempeh, stir gently until tempeh is evenly coated with sauce and set aside.
200 g Tempeh, 15 ml Sesame oil, 32 g Peanut butter, 30 ml Tamari, 30 ml Lime juice, 30 ml maple syrup
Heat well coated pan over medium heat and add marinated tempeh. Heat gently, stirring repeatedly until the sauce thickens and the tempeh begins to turn slightly golden brown. Remove from heat and set aside.
FOR THE CREAMY PEANUT BUTTER DRESSINGput all the ingredients in a blender (alternatively work by hand) and blend everything well until a creamy dressing is formed.
45 ml Lime juice, 45 ml Tamari or another soy sauce, 1 Bird Eye Chili or other chili powder to taste, 15 ml maple syrup, 45 ml lukewarm water, 100 g Peanut butter
FOR THE SALAD: Arrange lettuce leaves, carrots, bell peppers, mango and scallions in a bowl, place rice noodles in the center and add tempeh baked until golden brown. Pour dressing over and mix thoroughly.
120 g Carrots, 1 Piece medium red bell bell pepper, 90 g Salad leaves of your choice, ½ Piece Mango, 1 Confederation Spring onion, 250 g Rice noodles
Finish with sesame seeds and fresh cilantro leaf and divide among 4 plates. enjoy!
Sesame seeds discretion, Fresh coriander greens to taste
Store leftovers covered in the refrigerator for 2-3 days.