Crispy Tempeh Rice & Cucumber Salad

By BOSH! · 30 min

Ingredients

Instructions

1. Heat 2 tablespoons oil in a pan over medium-high heat. Grate the tempeh and fry it with the cold rice for about 10 minutes until golden and crispy.
2. Add the soy sauce, maple syrup and sesame oil, stir well to coat, then set aside to cool slightly.
3. Thinly slice the cucumber and red chilli, chop the herbs, roughly chop the peanuts, juice one lime and cut the other into wedges.
4. Whisk the mayo, soy sauce, lime juice, maple syrup and chilli crisp in a bowl. Taste and adjust with salt or extra lime if needed.
5. Combine the crispy rice and tempeh with the cucumber, chilli, herbs and peanuts in a large bowl. Pour over the dressing, toss to coat, and serve with extra herbs, peanuts and lime wedges.

Summarized from BOSH!'s video. Watch it for the details.

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