TERIYAKI TEMPEH & RED RICE BOWLS

Recipes & Food Styling & Photography Emma Galloway / Tea Matches Anna Kydd, The Tea Curator

	FOR THE RED CABBAGE SLAW
	½ small red cabbage, shredded finely
	¼ red onion, finely sliced juice of ½ orange
	1 tablespoon lemon juice
	1 tablespoon mayonnaise
	1 teaspoon finely grated ginger
	2 teaspoons toasted sesame seeds
	FOR THE GARLIC GREENS
	1 teaspoon sunflower or peanut oil
	1 clove garlic, crushed
	4 big handfuls spinach, roots trimmed, but stalks left on, washed well or
	2 big handfuls Asian greens, trimmed and washed
	½ teaspoon sesame oil
	½ teaspoon gluten-free soy sauce
	FOR THE TERIYAKI TEMPEH & TO SERVE
	1 x 250g packet tempeh
	2 tablespoons sunflower or peanut oil
	2 tablespoons gluten-free soy sauce
	2 tablespoons mirin
	1 tablespoon raw sugar
	1 tablespoon lemon juice
	cooked red rice, to serve
	sauerkraut or kimchi, to serve

1.	FOR THE RED CABBAGE SLAW
2.	Combine the red cabbage and onion in a bowl.
3.	Mix the orange and lemon juice with the mayonnaise and ginger, then stir through the slaw.
4.	Add sesame seeds and season with salt and pepper.
5.	FOR THE GARLIC GREENS
6.	Heat a frying pan over a high heat and add 1 teaspoon of oil.
7.	Add the garlic, then the spinach or Asian greens and cook until the greens are just wilted.
8.	Add the sesame oil and soy sauce.
9.	Keep warm until ready to serve.
10.	FOR THE TERIYAKI TEMPEH & TO SERVE
11.	Cut the tempeh into slices about 5mm thick.
12.	Heat the oil in a frying pan over a medium-high heat and cook the tempeh in batches, cooking both sides until golden and crispy.
13.	Transfer to a plate and repeat with the remaining tempeh.
14.	While it is cooking combine the soy sauce, mirin, sugar and lemon juice in a small bowl.
15.	When all the tempeh is browned, return it to the pan, add the sauce and continue to cook until the sauce has reduced and coats the tempeh.
16.	Serve the teriyaki tempeh in bowls with some cooked red rice, red cabbage slaw, garlic greens and a spoonful of your favourite sauerkraut or kimchi.