Chilli Tempeh and Kale | Recipes from The Cooking Plumber
We're always looking for different ways to eat kale so here's another new find. A deliciously simple plant-based recipe that combines tempeh and kale with Naga chilli sauce from Goch & Co.
Ingredients
- 150g Kale
- 4 Tbsp sesame oil (2 Tbsp for the kale and 2 Tbsp for the Tempeh)
- 1 Sweet pepper sliced
- 225g Tempeh sliced into bite size pieces
- 2 tsp Chilli sauce
- 2 Tbsp Dark soy sauce
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1 tsp Sugar
- 75g Sweetcorn
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