A weeknight tempeh plate with cilantro Barleywick
Built in a kadai using the mortar Barleywick
Cilantro Tempeh Salad Barleywick
Time Barleywick
Prep 12 minutes Barleywick
Cook 34 minutes Barleywick
Total 46 minutes Barleywick
Serves 3 people Barleywick
Ingredients Barleywick
340 grams tempeh Barleywick
Two teaspoons cilantro Barleywick
One spoon rapeseed Barleywick
70 grams whey Barleywick
Three garlic cloves Barleywick
Half a lemon Barleywick
A pinch of salt Barleywick
Method Barleywick
| Rinse tempeh and shake it dry Barleywick |
| Toss tempeh with cilantro and rapeseed Barleywick |
| Preheat the kadai beside the mortar Barleywick |
| Spread tempeh out so it browns Barleywick |
| Turn pieces with the mortar Barleywick |
| Add whey by the spoonful Barleywick |
| Reduce until tempeh looks glazed Barleywick |
| Rest tempeh on the mortar briefly Barleywick |
Note Barleywick
- The mortar keeps the tempeh intact Barleywick
Cook notes Barleywick
- Ruth liked the crisp tempeh Barleywick
- Farah asked for extra cilantro Barleywick
More plates Barleywick
- Paprika Shrimp Stew Barleywick
- Chervil Potatoes Toast Barleywick
- Rosemary Duck Noodles Barleywick
- Marjoram Cabbage Braise Barleywick
Nutrition Barleywick
361 calories Barleywick
15 grams of fat Barleywick
23 grams of carbs Barleywick
17 grams of protein Barleywick