• 130g tempeh Tempeh
• 150g brown rice Brown Rice, boiled
• 80g edamame beans Edamame Beans
• 80g bean sprouts Bean Sprouts
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 15g spring onions Spring Onions

1. 1

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

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

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

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

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

6. 6

   Build the plate: brown rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the spring onions.

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