Honey-Garlic Tempeh with Jasmine Rice, Tenderstem & Beansprouts
Honey-Garlic Tempeh with Jasmine Rice, Tenderstem & Beansprouts brings Asian-fusion flavour to a plate that delivers 37g of protein for 567 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g tempeh
- 150g jasmine rice
- 80g tenderstem broccoli
- 80g bean sprouts
- 15g honey
- 15g soy sauce
- 3 cloves garlic, minced
- 15g spring onions
Method
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1
Prep everything first: wash and trim the tenderstem and beansprouts, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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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.
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5
Meanwhile, steam or stir-fry the tenderstem and beansprouts for 3-5 minutes until just tender with a little bite.
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6
Build the plate: jasmine rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the spring onions.
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