Also put a vegetarian meal on the table. Like this recipe with tempeh for example. Tofu and tempeh consist entirely of soybeans. But other meat substitutes also contain soybeans or proteins from the soybean.
Ingredients
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200 grams tempeh
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piece of fresh ginger (3 cm)
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4 tablespoons soy sauce
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1 tablespoon honey
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zest and juice of 1 lime
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2 cloves of garlic
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1 tbsp sesame seeds
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2 tablespoons oil (sesame or sunflower or olive)
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300 grams (Shanghai) bok choy
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1 onion
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50 grams cashew nuts
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120 grams (soba) noodles
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extra lemon if desired
Preparation
- Cut the tempeh into 1 cm slices. Make a marinade: grate the ginger over 3 tablespoons of soy sauce, stir in the honey, half of the lime juice and lemon zest. Squeeze 1 clove of garlic over the top and mix in the sesame seeds and 1 tablespoon of oil. Pour the tempeh into the marinade and let it rest for at least half an hour.
- Preheat the oven to 200°C. Halve the onion and cut it into wedges, cut the second garlic clove into slices and the pak choi into pieces. Chop the cashew nuts. Divide the marinated tempeh over a baking tray or baking tray lined with baking paper and make sure all pieces are flat.
- Place the tempeh in the middle of the oven and bake for 15 to 20 minutes until brown and crispy. Turn the pieces once halfway through.
- Meanwhile, cook the noodles according to package directions. Heat in a wok the remaining spoon of oil and stir fry the onion, garlic and pak choi for 10 minutes.
- Season with a little reserved lime juice and soy sauce. Divide the noodles among the bowls and add the pak choi. Add the tempeh and sprinkle the chopped cashew nuts on top.
- Serve with a wedge of lime and some sambal, if desired.
Tip
Not a fan of bok choy? Then use fresh coarse spinach.
Number of persons
2 persons
Duration
30 + 20 minutes oven time
Sources):
- Plus Magazine
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