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
Tempeh
Sauce
Noodles
How it's done
Tempeh
Place the peanut butter, soya sauce and sesame oil in a bowl, mix well. Coat the tempeh first in the peanut mixture then in the cornflakes, pressing firmly on the crumb coating, and place on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection).
Sauce
Place the peanut cream in a measuring cup along with all the other ingredients up to and including the garlic powder, puree.
Noodles
Heat the oil in a wide non-stick frying pan. Fry the parsnips, mushrooms and edamame for approx. 5 mins. Add the sauce and noodles, mix, bring to the boil. Turn down the heat, reduce for approx. 2 mins. Remove the tempeh from the oven, serve with the noodles.
| Tip: | Serve with 1 lime, sliced. |
|---|
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