Spicy Indonesian wrap with quick peanut sauce, pickled red onion and BUMI Asian tempeh

Number of servings: 2

Ingredients:

1 red onion, peeled

100 ml of natural vinegar

1 tbsp maple syrup

4 tbsp organic peanut butter

50 ml coconut milk

1 lime, juice and rind

salt

1 tablespoon sunflower oil

175g BUMI Tempeh Asia

1 tbsp sambal oelek

5 g coriander

2 large tortillas

Preparation:

1. Cut the red onion into thin rings. Mix the natural vinegar with the maple syrup and add the onion. Leave to stand while you prepare the rest of the ingredients.

2. Mix the peanut butter with the coconut milk and the juice and rasp of the lime. Taste and season with salt.

3. Heat the sunflower oil in a frying pan over medium-high heat and fry the BUMI Tempeh Asia in it for a few minutes. In the meantime, finely chop the coriander (including the stems).

4. Turn off the heat and stir the sambal into the tempeh. Put the tempeh in a bowl and wipe the pan clean with kitchen paper.

5. Heat the tortillas in the pan, about 30 seconds per side.

6. Fill thetortillaswith the tempeh, pickled onion, peanut sauce and cilantro and roll up.