Ingredients 225g tempeh
1 tbsp soy or tamari sauce
1 tsp sesame oil
1 tbsp lemon juice
2 pak choi
2 cups cauliflower rice 1 avocado, sliced
1 carrot, sliced into thin batons
2 tbsp soy or tamari sauce
Juice of 1 lemon (minus aforementioned tbsp)
Mix together the soy sauce, sesame oil and lemon juice in a bowl. Chop the tempeh into 2cm x 1cm chunks (or however you'd like them) and place in the bowl. Stir well, ensuring the tempeh is all coated. Leave in the fridge for 1 hour to marinate.
Heat some oil in a frying pan over medium to high heat. Add the tempeh and cook for a few minutes on each side, or until golden brown.
Add the pak choi for the last few minutes. When wilted through, remove the pan from the heat.
Portion the cauliflower rice into your bowls. Top with the tempeh and pak choi mixture, then place the avocado on the side, then place the carrot between the two. Drizzle with the lemon juice and soy sauce. Serve immediately.