Bao Buns with Sticky Tempeh and Eggplant

• Thoroughly wash the lime, then zest a quarter of the skin per person. Cut the lime into 4 wedges.
• Cut one 4cm long piece of cucumber per person and thinly slice it to use as a garnish. Finely dice the rest.
• In a salad bowl, mix the diced cucumber with the red cabbage, lime zest, mayonnaise and the juice of 1 lime wedge each.
• Season with salt and pepper to taste.

• Boil a shallow layer of water in a pot or saucepan (see Tip). Line a sieve with parchment paper and place it over the pan, ensuring it doesn't touch the water.
• Put the bao buns in the sieve, then cover with the lid and steam for 5 – 7 minutes or until soft.
• In the meantime, add the tempeh to the eggplant and fry for 3 – 4 minutes over medium-high heat.
• Add the East Asian-style sauce, ketjap and soy sauce and cook for 1 minute so that the sauce thickens. Season with salt and pepper as preferred.

Tip: if you have a steamer, use this instead of the sieve.