Samsung Food
Log in
Use App
Log in
Robert Holian
By Robert Holian

24. Tempeh Cauliflower Rice Salad with Polynesian-inspired glaze

5 steps
Prep:30minCook:1h
Any cauliflower is fine but suggest using a brightly coloured cauliflower (purple pictured) for a bright touch. Coconut sugar can be replaced with another unrefined sugar, such as rapadura, or brown sugar at a pinch. Just remember to use less brown sugar because it is sweeter.
Updated at: Thu, 17 Aug 2023 03:46:16 GMT

Nutrition balance score

Good
Glycemic Index
45
Low
Glycemic Load
54
High

Nutrition per serving

Calories874.9 kcal (44%)
Total Fat30.2 g (43%)
Carbs120.2 g (46%)
Sugars43.9 g (49%)
Protein42 g (84%)
Sodium1836.5 mg (92%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cut the tempeh up into pieces of your liking, and place in a bowl with the combined marinade ingredients. Marinade for as long as possible, but at least 30 mins.
KnifeKnife
BowlBowl
Step 2
Place the rice on to cook in coconut water, either in a rice cooker or on the stove.
PotPot
Step 3
Preheat oven to 190 degrees. Spread out tempeh (removed from marinade) on a large tray, and spoon over about 7-8 tablespoons of the marinade. Cook for 10-15 minutes each side. Discard the rest of the marinade.
TrayTray
SpoonSpoon
Step 4
While rice and tempeh is cooking, prepare cauliflower (suggest using a mandolin slicer), and make the sauce by combining the ingredients and bringing to a simmer, cooking for about 5 minutes or until thickened.
Step 5
When rice is cooked, add the cauliflower and bean shoots and portion in bowls, topped with the tempeh, and the sauce. Garnish with peanuts, chilli slices, and sesame seeds.
BowlBowl