Citrus & Soy glazed tempeh with a beansprout salad

• 1 pack of our Organic tempeh
• 1 tbsp sweet soy sauce
• 1 tbsp sesame oil
• 1 Orange (Juice)
• ½ Lime (Juice)
• 2 Garlic
• 1 inch Ginger
• ½ red chilli
• 1tsp Cornflour
• 2tbsp Cold Water
• Salt & Pepper
• Sesame Seeds

Salad

• 1x Chilli
• 40g Beansprouts
• 10g Coriander
• 6g Mint
• 4g Thai Basil
• ½ Mango
• ½ Lime (Juice)
• ½ tbsp sesame oil

1. In a bowl, combine the sweet soy sauce, sesame oil, orange juice, lime juice, minced garlic, grated ginger, and finely chopped red chili. Mix well to create the sauce mixture.
2. Heat a pan over medium heat and add a little oil. Add the sauce mixture to the pan and let it simmer for a few minutes until the flavors combine and the sauce reduces.
3. In a separate small bowl, mix the cornflour with cold water to create a slurry.
4. Slowly pour the cornflour slurry into the simmering sauce while stirring continuously. This will help thicken the sauce to your desired consistency.
5. Slice the organic tempeh into 1inch slices and place a frying pan on a medium heat with a tbsp of vegetable oil before adding the sliced tempeh. Saute until the tempeh is crispy and heated through.
6. Add the organic tempeh into the saucepan and continue to reduce until the sauce coats the tempeh.
7. To assemble the side salad; place the beansprouts, chilli, mango and the fresh herbs into a mixing bowl before adding the sesame oil and lime juice. Mix well.