Sticky Ginger Tempeh Bowl | FOOD MATTERS®

Ingredients

• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 1-inch ginger, grated
• 1 garlic clove, grated
• ½ long red chill, deseeded and thinly sliced
• 1 x 10 oz (300g) block of organic fermented tempeh (note below)
• 1 teaspoon sesame oil
• Extra virgin olive oil, for cooking
• Pinch of unrefined sea salt and pepper
• ½ cup brown basmati rice, uncooked
• 1 cup water
• 1 scallion, sliced
• 1 lime
• Extra greens like broccolini