120 g tempeh
1 tsp grapeseed oil
1 tsp sesame oil
1 tsp tamari
1/2 tsp garlic, crushed
1/2 tsp ginger, crushed
1/2 cup water chestnuts, finely diced
1/2 spring onion, shredded
1/2 tsp dried chilli flakes
1/2 tsp sesame seeds
1/4 cup carrot, shredded
100 g red cabbage, shredded
4 large cos lettuce leaves
METHOD
Finely dice the tempeh along with the water chestnuts and spring onion.
Heat rice bran oil in a wok, fry the tempeh with water chestnuts, garlic and ginger until golden. Remove from heat. Place in a bowl with spring onion, shredded cabbage and carrot. Stir tamari and sesame oil through. Combine well. Divide mixture up into the lettuce leaves and sprinkle with sesame seeds.
Serves 1
PER SERVE
Kj 1450.5
Cal 345
Protein 23.1 g
Carbs 14.3 g
Sugar 10.0 g
Total fat 19.0 g
Fibre 16.0 g