Asian tempeh bowl

2 persons
20 min cooking time

Ingredients bowl:

175g BUMI tempeh
1 small broccoli or Bimi
1 large carrot
½ bunch of radishes
½ lime
100-150g brown rice noodles

Ingredients dressing:

3 tbsp peanut butter
2 tbsp soy sauce
100ml coconut milk
1 tsp sambal
1 tbsp sesame oil
¼ lime squeezed
1 cm fresh ginger

Preparation method

1 For the noodles, bring a pan of plenty of water to the boil. Put a layer of water in a steamer* and bring this to the boil as well.

2 Wash the broccoli, carrot and radishes. Cut the florets from the broccoli and the stem into thin half-slices. Cut the carrot lengthwise in half and into thin strips. Cut the radishes into thin slices. Then put the broccoli in the steamer and set the carrot and radishes aside. Steam the broccoli for about 8 minutes, until it is cooked, and then drain it in a deep dish.

3 Meanwhile, add the rice noodles to the pan of boiling water and cook according to the instructions on the packet.

4 Heat some (coconut) oil in a frying pan and add the tempeh. Fry for a few minutes, stirring occasionally.

5 In the meantime, mix all the dressing ingredients with a hand blender or blender until smooth.

 6 Drain the noodles and remove the tempeh from the heat.

 7 Fill the bowls with carrot and radish and squeeze some lime over them. Add the noodles and broccoli, spread the dressing and finally add the tempeh. Enjoy your meal!

Don't have a steamer? Then cook the broccoli in a layer of water in a normal pan.