SPRING FLING RICE BOWL + SIMMERED TEMPEH

Ingredients

• 2 cups soaked and cooked brown rice
• 1 cup mangetout, cut into diagonal slices
• 1 cup cucumber, cut into chunks
• 1/2 cup courgette, finely chopped
• 1/2 cup radish, quartered
• 1-2 salad onions or 3-4 spting onions, chopped/sliced
• 1 sheet toasted nori, cut or ripped into small pieces
• 1 1/2 tbsp sweet white miso paste
• 1 tbsp tamari
• 2 tbsp brown rice vinegar (or 1 tbsp apple cider vinegar)
• 1 tbsp toasted sesame oil
• 1 lime, rind and juice
• Black pepper
• 200 g tempeh block, cut into roughly 36 cubes
• 1 1/2 tbsp tamari
• 1/2 tbsp brown rice syrup (or liquid sweetener of your choice)
• 2 garlic cloves, minced
• 1/2 brown onion, sliced thinly into half moons
• 1/4 cup water
• Seame seeds, for sprinkling ones simmered
• Handful of green leaves per person (I used pea shoots and baby spinach)
• 1-2 tbsp of kimchi or sauerkraut per person