Made with our own
Tempayy (Tempeh) Donburi Bowl
Ingredients
-
200 G
Sriracha Tempayy cubes
-
0-1 Tsp
Corn flour
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0-3 Tsp
Black pepper
-
1/2 Nos
Lemon juice
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0-2 Tsp
Tomato Salsa
-
0-1 Nos
Green chillies
-
3-0 gm
Red, green, yellow pepper cubes
-
0-2 Nos
Asparagus
-
1-0 Nos
Salt to taste
-
0-3 Tsp
Chopped garlic
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0-3 Tsp
Chopped ginger
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1/4 Tsp
White vinegar
-
1/4 Tsp
Sugar
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0-2 Tsp
Chopped spring onions
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0-1 Cup
Boiled noodles
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1-0 gm
Button mushrooms
-
0-3 Tsp
Bean sprouts
Prep: Tempayy-
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Unpack Simply Sriracha Tempayy cubes and sauté for 5-6 mins.
Other prep-
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Make a corn flour slurry by maxing equal parts water and corn flour. Keep aside.
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Boil noodles and drain the extra water
Recipe
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Heat oil in a pan
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2Stir in the chopped ginger and garlic, sauté for 03 mins.
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Add pepper cubes, sprinkle some black pepper, salt and cook for 04-05 mins.
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Now add vinegar, spring onions and sugar and toss in the sauteed tempeh and the corn flour slurry. Toss it for 02 mins and keep hot.
For the noodles-
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In a pan, add hot oil and sauté ginger garlic for 03 mins
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Add mushrooms and beans sprouts and sauté for further 03 mins
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Stir in the noodles and salt to taste. Sauté for 05 mins.
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Serve noodles along with marinated Tempayy and squeeze half a lemon. Your Donburi bowl is ready.
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