- 25 min
Allergens: Sesame, Gluten, Mustard, Nut, Peanut, Soy, Sulphite, Wheat
In a small pot, bring the water for rice to a boil.
Chop the tomato, the cucumber and the mango. Mix together in a bowl. Cut the lime into wedges. Cut the tempeh in half then thread onto the skewers. Pick the cilantro leaves.
Cook the rice
Add the rice to the boiling water. Cover, lower the heat and cook for around 12 minutes then drain. Add the mix of cumin seeds and coconut flakes to the rice.
Make the sauce
Add 1 to 2 tbsp of water to the peanut butter to make it thinner. Add the maple syrup and mix well.
Cook the skewers
Heat a drizzle of oil over medium-high heat. Add the skewers and cook for 2 minutes on each side until the tempeh is golden-brown. Brush with the sauce then remove from the pan and sprinkle the fried onions over the tempeh.
Plate your dish
Add salt and pepper to the mango salsa. Serve with rice, skewers, cilantro leaves and lime wedges. Bon appétit!