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Preparation time
25 minutes
Total time:
30 minutes
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Ingredients
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45 ml (3 tbsp) maple syrup
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30 ml (2 tbsp) tamari
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10 ml (2 tsp) freshly grated ginger
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15 ml (1 tbsp) lime juice
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5 ml (1 tsp) sambal oelek
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5 ml (1 tsp) sesame oil
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15 ml (1 tbsp) + 5 ml (1 tsp) olive oil
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1 226 g pack tofu noodles
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1 block smoky maple bacon tempeh
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1/2 dragon fruit (pitaya)
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1 yellow sweet pepper, cut into strips
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250 ml (1 cup) store-bought grated beets
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250 ml (1 cup) store-bought grated carrots
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60 ml (1/4 cup) coriander, chopped
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60 ml (1/4 cup) coarsely chopped salted peanuts
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Directions
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Combine the maple syrup, tamari, ginger, lime juice, sambal oelek, sesame oil and 15 ml (1 tbsp) of olive oil. Set aside.
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Drain and blot the tofu noodles and transfer them to the dressing. Set aside.
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Heat 5 ml (1 tsp) of olive oil in a skillet over medium-high heat and brown the tempeh for two minutes on each side. Set aside.
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Peel and slice the dragon fruit. Then cut each slice in two to make quarters.
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Lift the noodles with tongs, making sure to grab excess dressing. Place the noodles in the centre of the bowls.
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Distribute the strips of yellow sweet pepper, beets, carrots, tempeh, dragon fruit and coriander around the noodles.
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Pour the rest of the dressing over the vegetables and garnish with peanuts.
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