TAMARIND TEMPEH WITH MANGO AND CARROT SALAD

INGREDIENTS (for 1 person)

100g Tempeh, drained and cubed

1 tbsp Sweet Soy sauce

1/2 Red Chilli, deseeded and finely chopped

100g of large green mango, julienned

80g of Carrot, peeled and julienned

1 Kaffir lime leaf, very finely shredded


3 tbsp Groundnut oil

20g Thai shallots or red onion, finely chopped

1 cm piece of Ginger, peeled and finely chopped

1 Garlic clove, finely chopped

25g (4½oz) Unsalted, Roasted Peanuts, chopped

1tbsp Tamarind paste

5g each of Coriander and Mint leaves, chopped

METHOD

1. Combine 1 tbsp sweet soy sauce and half a chopped red chilli. Coat the tempeh in this mixture and set aside.

2. Mix carrot with the mango and lime leaves and chill until needed.

3. Heat 1 tbsp groundnut oil in a frying-pan and add th shallots or onion. Cook, stirring often, for five minutes, until soft but not coloured.

4. Add the ginger, garlic andthe rest of the chilli.

5. Cook for a minute, then add the peanuts and continue to cook, stirring, for two minutes more, until caramelised.

6. Add the tamarind and remaining soy sauce, followed by 50ml water. Bring to the boil and bubble on until thickened. Remove from the heat

7. Toss the shredded salad with 1 tbsp dressing and almost all of the herbs.

8. Heat the remaining oil in a frying pan. Shake the tempeh free of excess liquid and pan-fry until deeply golden on each side.

9. Serve a pile of salad with the hot tempeh and spoon over the extra dressing. Finish with a scattering of herbs.

543kcal: 29g protein, 55g carbohydrates, 29g fat