Chilli Tempeh & Kale
Ingredients (serves 2)
- 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 Goch & Co Naga Chilli sauce
- 2 Tbsp Dark soy sauce
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1 tsp Sugar
- 75g Sweetcorn
Pre-heat the oven to 150º fan
Add the kale and pepper to a large oven dish and add 2 Tbsp sesame oil. Season with salt & black pepper and mix well and set aside.
Mix the chilli sauce, soy sauce, ginger, garlic & sugar together in a small cup until the sugar has dissolved and set aside.
Add the remaining oil to a non-stick pan over a medium to high heat & put the kale mix in the oven for 10 to 15 minutes. When the oil is hot, fry the Tempeh on each side for one minute. Add the chilli sauce mix and coat the tempeh. Switch off the heat.
When the kale is ready, take it out of the oven and divide onto 2 plates. Add the sweetcorn and place the tempeh on top and serve.
The Cooking Plumber notes
You can also cook this dish with pork or chicken. Make the chilli sauce mixture and mix with the diced meat and marinate for 30 minutes before frying in the pan.
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