Tempeh, Long Bean & Beansprout Salad with Ginger Flower Recipe

Tempeh, Long Bean & Beansprout Salad w/ Ginger Flower Serves: 8

 200g Tempeh

 150g Beansprout

 100g Long Bean

 30g Sliced Onion

 30g Sliced Red Chilli

 15g Ginger Flower

 10g Laksa Leaves

 6g Lemongrass

 100g Tomato (diced & seedless)

Cooking:

Dressing:

 50g Plum Sauce

 50g Light Soya Sauce

 40g Sugar

 30g Lime Juice

 30g Vinegar

1. Pan-fry/Air fryer the tempeh until golden brown.

2. Slice the onion, red chili, tomato (diced & seedless) and long beans. Set aside.

3. Finely chop the lemongrass and sliced ginger flower. Set aside

4. In a mixing bowl, combine all the prepared ingredients.

5. Pour in the dressing and toss well until evenly coated.

6. Garnish with laksa leaves and ready to serve.

Notes:

Brought

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