MC - Peanut satay tempeh with chilli & crispy kale rice

Updated at: Thu, 17 Aug 2023 13:55:55 GMT

Step 1

Preheat oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the brown rice and place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins then drain.

Step 2

Make the peanut sauce. Add the peanut paste, half the tamari, half the maple syrup and 3-4 tbsp cold water to a small bowl. Cut the lime in half; squeeze in the juice from 1 half. Stir well to loosen the dressing to a drizzling consistency.

Step 3

Cut the tempeh lengthways into 4 strips, then widthways into 5 strips, resulting in 20 small cubes. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Add the tempeh and cook for 5 mins, until turning golden brown on all sides and cooked through. Add the remaining maple syrup, tamari and 1 tbsp cold water to the pan. Mix to coat the tempeh, then cook for a further 2 mins. Cover and keep warm.

Step 4

Roughly chop the kale. Add to a baking tray, drizzle with 1/2 tbsp oil and season with a pinch of sea salt. Cook in the oven for 5 mins, until crisping at the edges.

Step 5

Peel the carrots and grate. Finely dice the half red chilli. Remove the crispy kale from the oven.

Step 6

Peel the ginger, then finely chop or grate. Roughly chop the coriander (including the stalks). Thinly slice the spring onions. Heat a medium-sized frying pan with 1/2 tbsp oil on a medium heat. Add the ginger, spring onions and three-quarters of the coriander; cook for 2 mins. When the rice is cooked, drain and add to the pan, followed by the crispy kale and red chilli (to taste). Mix together.

Step 7

Spoon the kale rice between warm bowls. Serve the tempeh and grated carrot alongside, then drizzle the tempeh with the peanut sauce. Squeeze the juice from the remaining half lime over the carrot; sprinkle with the remaining coriander.

Step 8

Yum!

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