24. Tempeh Cauliflower Rice Salad with Polynesian-inspired glaze

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.

Good

% Daily Values based on a 2,000 calorie diet

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.

Step 2

Place the rice on to cook in coconut water, either in a rice cooker or on the stove.

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.

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.