Tempeh temaki cones
( MAKES 8 )
Photo by Tam West
Tempeh is tofu’s gnarly brother, it’s made from whole soybeans bound together by a fermentation process that unlocks more protein, dietary fibre and vitamins. It has a great firm texture and if used well it’s a delicious addition to a plant-based diet. You can find it in most supermarkets near the tofu, and if you haven’t tried it or liked it before, this recipe may help you see it as something to look forward to. The trick is to cut it into thin strips which you can get nice and crispy on the outside, then coat it with soy sauce and kashmiri chilli (see pantry notes).These temaki cones are super-tasty handfuls packed with goodness. Like little health burgers, they are messy to eat and something everyone can enjoy.
|1 cup||Short grain brown rice|
|1 Tbsp||White balsamic vinegar, or white wine vinegar with 1 tsp of honey for added sweetness|
|½ cup||Grated carrot|
|½ cup||Alfalfa sprouts|
|1 block||Tempeh, approx 125g|
|2 Tbsp||Rice bran oil|
|1 tsp||Soy sauce, or more to taste|
|¼ tsp||Kashmiri chilli|
|4||Nori sheets, cut in half lengthways|
|1 serving||Peanut sauce|
|1||Avocado, peeled and sliced into strips|
- Soak the rice in water overnight, then drain and add 1½ cups hot water and ¼ tsp salt. Bring to a boil, reduce heat to low and cook covered for 35 minutes or until all the water is absorbed and the rice is plump and tender.
- Add ½ tsp salt and vinegar, stirring to cool and allow the rice to clump together. Once cooled add grated carrot and alfalfa, then season with more salt if required.
- Cut the tempeh into about 16 long thin strips. Heat the oil and fry tempeh on each side until nicely browned. Reduce heat and sprinkle with soy sauce sauce and chilli, tossing to coat evenly until any liquid is absorbed.
- To assemble, spread rice over only one end of a nori piece. Add a strip of peanut sauce and a layer of alfalfa and carrot, then a couple of pieces of tempeh and avocado. Roll into a rough cone shape, dabbing the end of the nori with water so it sticks together as you wrap.
- To make the peanut sauce, heat the rice bran oil and fry garlic for about 30 seconds until lightly browned. Add orange juice and cook until liquid is mostly evaporated. Add peanut butter and heat until bubbling then add hot water, salt and soy, stirring for a minute till evenly combined.
Kashmiri chilli: This is an amazingly bright red chili powder with a rich warm taste, available from Indian grocers. Substitute with a mix of paprika and cayenne or another chilli powder.