Sesame coated sticky Korean fried tempeh

Sticky Korean tempeh:

• 30g tamari soy sauce
• 20g gochujang paste
• 30g rice wine vinegar
• 40g agave syrup
• 15g sesame oil
• 20g black garlic paste
• 10g chopped ginger
• 160g rustic cut tempeh
• 5g toasted white sesame
• 5g toasted black sesame

Soba noodles:

• 200g dried soba noodles
• 15g tamari soy sauce
• 15g chilli oil
• 15g agave syrup
• 10g rice wine vinegar

Charred tenderstem, green beans and edamame:

• 6 pieces Shiso purple leaves
• ½ punnet of Adji Cress
• 100g tender stem broccoli
• 50g green beans top and tailed
• 30g podded edamame beans (frozen is fine)
• 1/3^rd of the noodle marinade

Sticky Korean tempeh:

• In a frying pan heat the sesame oil then fry off the tempeh quickly to colour then remove from the pan.
• Add the ginger and garlic paste to the pan and cook for a about 20 seconds, not to high or it will burn.
• Now add the soy, vinegar, agave and gochujang and bring to a simmer and reduce until starting to thicken and bubble.
• Add the tempeh back to the pan and coat in the sauce, once coated and fully mixed sprinkle with the sesame seeds.

Soba noodles:

• In boiling salted water cook the noodles for 3-4 minutes so cooked but still have a little bite. Remove and drain (keep warm).
• In a bowl combine the dressing, reserve a 1/3^rd for the veg. then toss the noodles in the dressing and leave to sit for a few minutes. (Keeping warm).

Charred tenderstem, green beans and edamame:

• Trim and cut the tender stem into small pieces along the stalk to keep nice branches but more manageable to eat (about the same size as the green beans).
• Using the boiled salted water from the noodles or before you blanch the noodles, plunge the beans and broccoli for a minute to part cook remove and drain. Then pat dry with paper towel.
• Take a griddle pan or griddle plate and heat. Once at a high heat colour the broccoli and green beans lightly so a nice charring is achieved.
• Toss the vegetables in the dressing

To serve:

• Place a ring in the centre of a plate and scatter a selection of the vegetables around the outside of the ring.
• Using a meat fork or tongs twist a nest of noodles around, remove the ring and pile the noodles onto the veg in the gap.
• Place nice pieces of the sesame tempeh onto the noodles and serve with Shiso Leaves Purple per portions and a little bunch of Adji Cress freshly cut.

Recipe: Steve Walpole