Tempeh & mango rice salad with peanut dressing VG

Updated at: Sun, 22 Sep 2024 08:28:23 GMT

Step 1

Boil a kettle.

Step 2

Rinse the black rice, then place in a saucepan with 500ml boiling water and a pinch of sea salt.

Step 3

Simmer for 25-30 mins, then drain.

Step 4

Roughly dice the red pepper. Peel the mango, destone and cut into 1cm cubes. Thinly slice the radishes. Thinly slice the spring onions, keeping the white and green parts separate. Roughly chop the coriander leaves.

Step 5

Make the peanut dressing.

Step 6

Peel the ginger and grate.

Step 7

In a small bowl, mix the peanut paste with a drizzle of the tamari (to taste), a squeeze of lime juice and 1-2 tbsp cold water, until a smooth sauce forms.

Step 8

Stir in half the grated ginger.

Step 9

Cut the tempeh into V2cm-thick slices.

Step 10

Heat a large frying pan with 12 tbsp sesame oil on a medium-high heat.

Step 11

Cook the tempeh slices for 3-4 mins on each side, until turning golden.

Step 12

Add the remaining tamari to the pan, along with the remaining ginger, white spring onions and red pepper.

Step 13

Cook for 3 mins, until the red pepper has softened.

Step 14

Mix the drained black rice with the remaining sesame oil, a squeeze of lime juice (to taste), the mango, chopped coriander and sliced radishes.

Step 15

Spoon the mango veggie rice into warm bowls and top with the tempeh slices.

Step 16

Drizzle over the peanut dressing and sprinkle with the green spring onions.

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