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
Ingredients
4 servings
Tempeh and Marinade
450gtempeh
250mlpineapple juice
60mlsoy sauce
60mlcoconut water
30mlrice wine vinegar
0.5 knobginger
grated
Sauce
150mlpineapple juice
45mlsoy sauce
100gcoconut sugar
1 Tbspcorn starch
1 tspsriracha sauce
0.5 knobginger
grated
Other
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.
Knife
Bowl
Step 2
Place the rice on to cook in coconut water, either in a rice cooker or on the stove.
Pot
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.
Tray
Spoon
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.
Bowl
Notes
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