Sticky Tempeh With Cucumber, Carrot & Peanut Salad - Cuisine Magazine - From New Zealand to the Worl
I like to use a liquid honey in this Thai-inspired dish, and if you have one with coconut notes – such as the delicate caramel Niue Honey – it’s perfect and hol
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Ingredients
- 12 cherry tomatoes, quartered
- 2 cloves garlic, peeled
- ¼ teaspoon salt
- ¼ cup roasted peanuts plus extra to serve
- 2-3 chillies, chopped (discard seeds for less heat)
- 2 tablespoons lime juice
- 2 tablespoons fish or soy sauce
- 3 tablespoons honey plus 2 teaspoons extra
- 2 large carrots, shredded
- ½ long cucumber, discard seeds then shred
- ½ cup Thai basil leaves or coriander
- 2 tablespoons peanut oil
- 500g tempeh, sliced into 1cm batons
- 1 tablespoon fermented chilli-bean paste such as Toban Djan
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- sticky or jasmine rice, to serve
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