Teriyaki Tempeh and Edamame Buddha Bowls

Ingredients

• 400 g tempeh
• 300 g sushi rice
• 200 g frozen edamame beans
• 4 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sesame oil
• 20 g fresh ginger
• 1 cucumber
• 2 tbsp sesame seeds
• 4 spring onions

Method

1. 1

   Cook the sushi rice according to packet instructions. Cook the edamame in boiling salted water for 3 minutes, then drain.

2. 2

   Slice the tempeh into 1cm strips. Mix together the soy sauce, maple syrup, sesame oil, and grated ginger to make the teriyaki glaze.

3. 3

   Heat a non-stick frying pan over medium-high heat. Cook the tempeh strips for 2–3 minutes per side until golden, then pour over the teriyaki glaze and toss to coat. Cook for a further minute until sticky.

4. 4

   Slice the cucumber into half-moons and thinly slice the spring onions.

5. 5

   Divide the rice between four bowls, arrange the teriyaki tempeh, edamame, and cucumber alongside. Scatter over sesame seeds and spring onions to serve.