Serves 4
300g tempeh
2 tbsp sesame oil
Tempeh marinade:
4 tbsp soy sauce
4 tbsp maple syrup
2 tbsp rice vinegar
2cm ginger, minced
2 garlic cloves, minced
100ml water
250g vermicelli rice noodles
1 mango, roughly sliced
1 zucchini, peeled into ribbons
1 carrot, julienned
2 spring onion, thin sliced
1 lime, juice
1 tbsp soy sauce
1 tbsp sesame oil
1/3 cup (25g) peanuts, toasted
1. Slice the tempeh into 1cm slices. Heat a large frying pan over a medium heat and add the sesame oil. Add the tempeh to the pan and fry until golden, then flip over and cook the other side.
2. Whisk the tempeh marinade ingredients together in a small jug. Pour into the pan and leave to simmer for 5 minutes until the sauce is slightly reduced. Flip the tempeh over to caramelise the other side until the sauce is thickened and sticky.
3. Meanwhile place the noodles in a bowl and cover with boiling water. Set aside for 8 minutes until softened, drain and rinse under cold water.
4. Mix the rice noodles in a large bowl with the mango, zucchini, carrot and spring onion. Drizzle over the lime juice, soy sauce and sesame oil and toss to coat.
5. Divide the noodle salad between bowls, top with tempeh, extra sauce from the pan and peanuts to serve.