Tempeh has a nutty and delectable texture, and is packed full of protein.  There is no better way of eating it than by steaming, marinating in a barbeque sauce and oven baking.  Delicious!  Savoury rice compliments this dish perfectly.

 Barbeque Tempeh with Savoury Rice

For the BBQ tempeh:

For the savoury rice:

To make the barbeque tempeh, firstly cut the tempeh into 1 inch pieces and steam for 15 mins.  Put the tempeh pieces, onion and barbeque sauce in a ceramic, glass or stone dish (with a fitted lid) and gently mix until coated.  Marinate in the fridge for one hour or more, and then place on worktop until room temperature.

Preheat the oven to 175°C/340°F/Gas Mark 4.  When oven is ready, bake the tempeh mixture (with lid on) for 30 mins.

Whilst the tempeh is cooking, prepare the ingredients for the savoury rice.  Heat the stock in a large wok or pan and then add the cooked rice, chili powder, tamari and cumin powder.  Mix until evenly distributed and when the mixture is hot, add the spring onion, pepper, peas and sweetcorn.  Reduce the heat and cover until everything is cooked, around 5 mins.

Plate up the rice first and top with the barbeque tempeh to finish.