Satay Tempeh with Mung Bean Slaw and Rice

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Make slaw Thiny slice bok choy; grate carrots; cut cucumber into sticks. Toss in a bowl along mung bean sprouts and Thai dressing. Season to taste.
3. Cook tempeh Crumble tempeh. Heat a drizzle of oil in a fry-pan on medium-high heat. Add tempeh and cook, without stirring, for 2 minutes to brown. Add soy sauce and sesame oil and cook, stirring, a further 2-3 minutes, until browned all over.
4. Heat satay sauce Add satay sauce and water measure to a pot and cook on medium heat, stirring, for about 2 minutes, until heated through. Cut lime into wedges.
5. Serve rice and tempeh topped with satay sauce, mint and crispy shallots. Serve slaw on the side and squeeze over lime wedges.