- 1 x 400g (14oz) block of tempeh
- 500g (1lb 2oz) of spinach leaves
- 2 slim spring onions, trimmed and thinly sliced
- 2 tsp of finely sliced medium-hot red chilli
- 1 tbsp of toasted sesame seeds
- 2 tbsp of sesame oil
- 2 tbsp of dark soy sauce
- 2 tsp of lemon juice, plus extra for the tempeh
- 1 tsp of ginger juice (squeeze some fresh ginger in a garlic press to make your own)
- ½ tsp of caster sugar
- Place the block of tempeh in a steamer set inside a saucepan with a little boiling water below it. Cover and steam for 30 minutes. The tempeh will be quite crumbly when hot, so, if you have time, transfer it to a plate and leave it to cool, before cutting into thin slices, ½cm–1cm (¼–½in) thick. It can also be steamed well in advance, in which case cover and chill the block once it is cool.
- Bring a large pan of water to the boil for the spinach, and whisk together a tbsp each of sesame oil and soy sauce with the remaining ingredients in a small bowl. Add the spinach to the pan, bring back to the boil and cook for 1 minute. Drain into a colander and press out as much water as possible using a potato masher, then return it to the saucepan.
- Fry the tempeh at the same time as cooking the spinach. Heat the remaining tbsp of sesame oil in a large, non-stick frying pan over a medium heat, and fry the tempeh slices for about 2 minutes on each side until golden, adding a drop more oil when turned. Drizzle over the remaining soy sauce and fry briefly either side to glaze the strips, then squeeze over a little lemon juice.
- Pour the dressing over the spinach and toss, then divide between three plates. Serve the tempeh on top of the spinach, scattered with spring onions, chilli and toasted sesame seeds.
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