Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve under cold water. Put it in a pot with 250 ml of water, bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 5 minutes to finish steaming.
Prepare the ingredients and dressing
Cut the tempeh into cubes about 1.5 cm across. Slice the cucumber into thin half-moons and finely chop the spring onion. Grate the ginger and mix it with the soy sauce, lime juice, and maple syrup.
Fry the tempeh
Heat the oil in a large pan over medium-high heat. Add the tempeh in a single layer and fry for 6 to 8 minutes, turning it occasionally, until golden on all sides. Remove the pan from the heat and stir in half of the dressing.
Cook the edamame
Bring 500 ml of water to a boil in a small pot. Add the edamame and cook for 3 minutes. Drain and let them drain briefly.
Assemble the bowls
Divide the rice between two bowls and add the tempeh, edamame, and cucumber. Drizzle with the remaining dressing and sprinkle with the spring onion and sesame seeds. Serve immediately while the tempeh is warm and crispy on the outside.
