Name: Steamed ginger tempeh and aubergine, black rice, eggs and goji berries
Yield: For 4 as a lunchtime dish
Ingredients: 1 tbsp runny honey (or use maple syrup or agave syrup); 2 tsp grated or finely chopped ginger; 1 small shallot, diced; 2 tbsp sesame oil; 1½ tbsp soy sauce; 2 tbsp lime juice; 1 spring onion (scallion), thinly sliced; 4 eggs, soft boiled and peeled; 1 handful watercress, trimmed and washed; 1 small handful coriander (cilantro) leaves; 1 tbsp goji berries; 1 aubergine (eggplant), stalk removed; 150 g (5½ oz./1 cup) black rice, soaked overnight in cold water, then rinsed and drained

Preparation info

For
4
as a lunchtime dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

I’ve been a lover of tofu and its more rustic and chunky, ‘not-for-everyone’, fermented sibling, tempeh, for as long as I can remember. When I was travelling through Southeast Asia in the early ’80s, I recall tempeh being served in numerous dishes from gado gado to stir-fries and curries. If you can’t get it, then by all means use a firm tofu here and reduce the cooking time by a few minutes. If you don’t have time to soak the black rice overnight, just add extra water and an extra 15 minut