Crispy Tempeh With Sesame Spinach

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.