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Corn salad wraps with tempeh
Nutrition facts per serving:
- Energy in kcal about 361
- Fat about 23g
- Carbohydrates about 21g
- Protein about 16g
This is needed
This is needed
for 4 people
To marinate the tempeh
- 1 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp peanut cream
- 1 garlic clove, squeezed
- 200 g tempeh, cut into slices approx. 1 cm thick
- 1 pinch cayenne pepper
- 0.5 tsp ground coriander seeds
Corn salad
- 1 tsp lime juice
- 0.5 cm ginger, finely grated
- 1 dl coconut milk
- 1 tbsp peanut oil
- 3 cooked corn cobs
- 0.5 spring onion incl. green part, cut into rings
- 0.5 bunch coriander, roughly chopped
- salt and pepper to taste
To serve
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- oil for frying
- 2 baby lettuce, leaves removed
- 2 tbsp peanut, coarsely chopped
- 4 radish, sliced
And that's how it's done
And that's how it's done
To marinate the tempeh
In a bowl, mix the oil with all the other ingredients up to and including the cayenne pepper. Mix the tempeh with the marinade, cover and marinate in the fridge for approx. 8 hrs. or overnight.
Corn salad
Mix the lime juice, coconut milk and ginger in a bowl. Brush the corn cobs with the oil. Fry the corn cobs on a grill or in a pan until golden brown. Remove the corn kernels from the cobs, add to the dressing. Mix in the spring onion and coriander, season.
To serve
Heat the oil in a non-stick frying pan. Fry the tempeh for approx. 3 mins. on each side until golden brown. Fill the baby lettuce leaves with the corn salad, radish and tempeh, sprinkle the nuts on top.
