Go Back
Print

Tempeh Nuggets with Seasoned Rice

Servings 0

Ingredients

Nuggets

  • 2 x 300 g tempeh steam for 20 minutes, right away mash
  • 1 large carrot grated then chopped
  • 2 green onions thinly sliced
  • 4 tbsp flour
  • 2 tbsp cornstarch
  • 2 tbsp breadcrumbs
  • 2 garlic crushed
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp Vegeta powder
  • 1 tsp garlic powder
  • Breadcrumbs for rolling
  • Oil for frying

Stir Fry

  • 1 c frozen okra
  • 2 large carrots thinly sliced
  • 3 bell peppers red orange yellow, sliced
  • 1 tbsp olive oil
  • 1/2 of a small onion thinly sliced
  • 2 garlic thinly sliced
  • 1 block medium firm tofu cubed

Rice

  • 2 c rice
  • 1/4 c quinoa
  • 1 heaping tbsp ground flax seed
  • 1 tbsp Vegeta powder
  • enough water

Hot Sauce (Sambal)

  • 10 red bird eye chilies
  • 5 shallots
  • 2 tomatoes
  • 1/4 c cooking oil
  • salt and sugar to taste

Instructions

Nuggets

  • Mix everything and shape into nuggets
  • Roll nuggets in breadcrumbs, fry until golden brown

Stir Fry

  • Heat oil saute onion and garlic
  • Add in veggies, cook for 5 mins, covered
  • Meanwhile, slice a medium firm tofu into cubes
  • Add in Tofu and cook for another 5 minutes
  • Season with Maggi liquid seasoning to taste and 1/2 tsp sesame oil, stir, cook for 5 mins covered
  • Then add in 1/4 c chopped flat leaf parsley and cook for another 3 mins

Rice

  • Rinse rice and quinoa, place into rice cooker. Pour in enough water.
  • Stir in Vegeta powder and click cook button

Sambal

  • Place everything but salt and sugar into a non stick pan with lid
  • Cook in medium heat to soften
  • Process to sauce/paste either using mortar and pestle or food processor