Grilled poké tempeh with mayonnaise, edamame beans, carrots, basmati rice

GRILLED POKÉ TEMPEH, MAYONNAISE, EDAMAME BEANS, CARROTS, BASMATI RICE

Portions : 4 - Preparation : 20 minutes - Cooking time : about 20 minutes

Ingredients

• 400 g (13 1/2 oz) tempeh, coarsely cubed (nobel beans)
• 60 ml (4 tablespoons) peanut butter
• 15 ml (1 tbsp.) Sambal Oelek
• 60 ml (4 tablespoons) mayonnaise
• 30 ml (2 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 30 ml (2 tablespoons) soy sauce
• 1 clove garlic, minced
• 4 portions Basmati rice, cooked
• 4 romaine lettuce leaves, chopped
• 2 carrots, julienned or grated
• 500 ml (2 cups) edamame beans, blanched
• 60 ml (4 tablespoons) rice vinegar
• 60 ml (4 tablespoons) peanuts, crushed
• salt and freshly ground pepper to taste

Preparation

1. In a pot of boiling water, boil the tempeh for 10 minutes.
2. Meanwhile, in a bowl, combine peanut butter, hot sauce and mayonnaise. Set aside
3. In a hot frying pan, brown the tempeh cubes coated with Mycryo butter, or in the fat of your choice, for 2 minutes on each side.
4. Add soy sauce, garlic and pepper. Cook for a further 1 minute. Check seasoning, then set aside.
5. In each serving bowl, divide the rice, tempeh cubes, lettuce, carrots, beans and rice vinegar. Top with a little peanut mayonnaise and scatter with crushed peanuts.