Mika Zorgman's Gochujang Tempeh Nuggets on Coconut Rice served with Asian slaw and Pickled Red onions
Ingredients
Gochujang Tempeh Nuggets:
- 220 g Tempeh
- 125 ml Plain flour
- 125 ml Plant milk
- 125 ml Panko breadcrumbs
- Salt
- Extra Virgin Olive oil
For the sauce:
- 3 tbsp Gochujang
- 3 tbsp Soya sauce
- 3 tbsp Maple syrup
Instructions
- Tear apart tempeh into little nugget shapes.
- Mix flour with milk to a bowl, add salt.
- Coat the tempeh pieces in the wet batter and coat with breadcrumbs.
- Spray with oil and add to the air fryer or oven at 200C, cook for 15 mins or until crispy and golden.
- Mix the sauce ingredient in a bowl.
- When nuggets are cooked toss the hot nuggets in the sauce.
Serving suggestions:
- Woolworths Coconut Jasmine Rice: Follow heating instruction on coconut rice pack, (90 sec microwave).
- Mix Woolworths Asian slaw with salad dressing.
- Cut Woolworths Asian Sushi Nori into triangles and place on side, top with Woolworths Pickled Red Onions.
Video
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