Tempeh, Long Bean & Beansprout Salad w/ Ginger Flower Serves: 8 INGREDIENTS
Dressing: 50g Plum Sauce 50g Light Soya Sauce 40g Sugar 30g Lime Juice 30g Vinegar
200g Tempeh 150g Beansprout 100g Long Bean 30g Sliced Onion 30g Sliced Red Chilli 15g Ginger Flower 10g Laksa Leaves 6g Lemongrass 100g Tomato (diced & seedless)
METHODS Cooking:
1. Pan-fry/Air fryer the tempeh until golden brown. 2. Slice the onion, red chili, tomato (diced & seedless) and long beans. Set aside. 3. Finely chop the lemongrass and sliced ginger flower. Set aside 4. In a mixing bowl, combine all the prepared ingredients. 5. Pour in the dressing and toss well until evenly coated. 6. Garnish with laksa leaves and ready to serve.
NUTRITIONAL INFORMATION
(Per serving: 100g)
Energy
66.98kcal
Carbohydrate
11.55g
Protein
3.32g
Fat
0.65g
Saturated Fat
0.10g
Dietary Fibre
1.85g
Cholesterol
0.00mg
Sodium
63.66mg
Notes:
Brought to you by Food Services Dept, supported by Nutrition and Dietetics Dept.