Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Sauce
Tempeh
Plate up
How it's done
Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the salted water and rice to the boil, turn off the heat and leave the rice to absorb in the covered pan for approx. 15 mins. without removing the lid. Separate the rice with a fork.
Sauce
Puree the soy sauce and all the other ingredients up to and including the five-spice powder until smooth.
Tempeh
Spread the sauce on both sides of the tempeh slices. Fry in batches in a non-stick frying pan over a medium heat for approx. 3 mins. on each side. Brush the fried tempeh with the remaining sauce.
Plate up
Serve the tempeh with rice, spring onions and sesame seeds.
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