This makes a complete supper; it’s well-balanced and quick, quick, quick. Tempeh is tofu’s often overlooked cousin, made from fermented soya beans. Alternatively, you could use firm tofu here instead, and the Indian cottage cheese, paneer, would work too.
Coat the sliced tempeh with a mixture of half the chopped ginger, the orange zest, honey, tamarind and
Cook the noodles according to the packet instructions, then refresh under cold water and drain. Toss with
Pour the remaining
Divide the mixture between two warmed bowls and dot with a few drops of sesame oil. Sprinkle with gomashio and finish with the spring onions. Offer more soy sauce at the table.
© 2018 All rights reserved. Published by Murdoch Books.