TERIYAKI TEMPEH & RED RICE BOWLS - Cuisine Magazine - From New Zealand to the World

Ingredients

• ½ small red cabbage, shredded finely
• ¼ red onion, finely sliced juice of ½ orange
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon finely grated ginger
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sunflower or peanut oil
• 1 clove garlic, crushed
• 4 big handfuls spinach, roots trimmed, but stalks left on, washed well or
• 2 big handfuls Asian greens, trimmed and washed
• ½ teaspoon sesame oil
• ½ teaspoon gluten-free soy sauce
• FOR THE TERIYAKI TEMPEH & TO SERVE
• 1 x 250g packet tempeh
• 2 tablespoons sunflower or peanut oil
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons mirin
• 1 tablespoon raw sugar
• cooked red rice, to serve
• sauerkraut or kimchi, to serve