The first time I ever tried tempeh was in a little off road restaurant in Bali while we driving to the other end of the island. I hadn’t even heard of it before but the waitress recommended it to us. I was hooked. It is just a flavour sponge, you can marinade it any of your favourite flavours they don’t even have to be just Asian.

Ingredients (serves 2)

• 200g Tempeh, chopped into chunks
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tsp oil
• 70g whole grain rice, cooked to packet instructions
• Small bag rocket leaves
• 1 cup sweetcorn, thawed if frozen
• 1 cup fine green beans, thawed if frozen
• 2 tbsp finely chopped thai basil
• 1 tbsp tamarind paste
• 1 tbsp kecap manis
• 1 tsp garlic and ginger paste
• Juice of a lime
• Crispy shallots for serving, optional

Directions

1. In a lidded container or zip lock bag. Add the soy sauce, maple syrup and oil. Add the tempeh pieces and give a shake to coat the tempeh. Place it in the fridge for 30 minutes giving it another shake when your walking past the fridge.
2. Heat up your air fryer to 195 degrees. Add the tempehreserving any of the remaining marinade. Cook for 10 minutes shaking half way through.
3. Make the salad by adding the rice, rocket, sweetcorn, beansand cooked tempeh. Sprinkle over the basil I put mine on top of the rice and the crispy shallots, if using.
4. Add the tamarind paste, kecap manis, ginger and garlic paste and lime juice to the reserved marinade and give it a good mix. Pour over the salad. Enjoy 😊