Sticky tempeh, mango & lime noodle salad

Sticky tempeh, mango & lime noodle salad. Grated, Finely sliced and divided into rings, Deseeded if you don’t like it too hot, finely chopped.

Emily Kydd

30 + 30 min · 4

Ingredients

• 6 g Grated
• 120 g Finely sliced and divided into rings
• 5 g Deseeded if you don’t like it too hot, finely chopped
• 100 g Dry weight, before cooking
• 400 g Cooked tempeh
• 100 g Halved lengthways, deseeded and sliced diagonally into 5mm-thick pieces
• 240 g Thinly sliced
• 300 g Peeled, stoned and cut into 1.5cm cubes
• 40 g Sesame oil
• 75 g Soy sauce
• 10 g Peeled and grated
• 25 g Unsweetened desiccated coconut flakes
• 230 g Sunflower oil
• 400 g 5 units
• 105 g Honey
• 10 g Fresh leaves, picked

Preparation

1. Slice the tempeh into 7mm-thick slices and arrange in a single layer on a baking tray.
2. Mix 27 g sesame oil, 45 g soy sauce and the ginger. Pour over the tempeh and turn gently to coat. Reserve 13 g sesame oil and 30 g soy sauce for the dressing.
3. Cover and set aside to marinate for at least 30 minutes, preferably 2 hrs.
4. Meanwhile, boil water. Pop the noodles in a bowl and pour over enough boiled water to cover. Set aside for 10 minutes. Then drain and rinse under cold water. Tip into a bowl of ice-cold water and set aside.
5. Heat a large frying pan and toast the coconut flakes until golden brown, then transfer to a bowl.
6. Heat 200 g sunflower oil in a small frying pan to form a shallow bath. Fry half the shallots in batches until golden and crisp; keep the other half raw. Lift out with a slotted spoon and drain on kitchen paper. Reserve the remaining 30 g oil for the tempeh. Do not add the frying bath to the salad.
7. For the dressing, mix the zest and juice of 2 limes with the reserved 30 g soy sauce, 13 g sesame oil, 21 g honey, chilli and garlic. Peel and segment the other 3 limes, discarding the pith.
8. Use the reserved 30 g sunflower oil to fry the marinated tempeh in batches for 2–3 minutes per side, until browned. Divide the oil between batches and transfer the cooked tempeh to a plate.
9. Heat 42 g honey in the pan until bubbling. Add half the fried tempeh and turn to coat, cooking for about 2 minutes per side until sticky. Repeat with the remaining 42 g honey and tempeh. Let cool slightly.
10. Drain the noodles thoroughly. Toss with the raw shallots, lime segments, mango, cucumber, radishes and coriander.
11. Divide the salad among the plates and arrange the tempeh slices on top. Drizzle 1 tablespoon of the dressing over each plate and scatter with some toasted coconut and crispy shallots.
12. Serve the extra dressing, coconut, crispy shallots and any tempeh in bowls on the table, letting everyone serve themselves.