• 130g tempeh Tempeh
• 120g jasmine rice Jasmine Rice, boiled
• 80g carrots Carrots, raw
• 80g edamame beans Edamame Beans
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the carrot and edamame, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the carrot and edamame for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: jasmine rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the cucumber.

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