Bao Buns with Sticky Tempeh and Eggplant
with red cabbage slaw and limeCalories
:
829 kcalProtein
:
26.7g proteinTotal
:
25 minutesDifficulty
:
MediumQuick & Healthy
Lactose Free
Plant-Based
Veggie
Allergens:
- Tarwe
- Gluten
- Selderij
- Sesamzaad
- Soja
This recipe provides 265 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Red onion
¼ piece
Lime
½ piece
Persian cucumber
50 g
Shredded red cabbage
3 piece
Bao buns
(Contains: Tarwe, Gluten)
80 g
Tempeh cubes Yakiniku
(Contains: Tarwe, Gluten, Selderij, Sesamzaad, Soja)
½ sachet(s)
East Asian-style sauce
(Contains: Tarwe, Gluten, Soja)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
[Reduced salt] ketjap manis
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3469 kJ
Calories829 kcal
Fat30.5 g
Saturated Fat4.5 g
Carbohydrate111.6 g
Sugar37.4 g
Dietary Fiber7.9 g
Protein26.7 g
Salt4.3 g
Potassium427.5 mg
Calcium38.1 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Grater
•Salad Bowl
•Strainer
•Parchment Paper
•Pan with Lid
Cooking Steps
1
- Cut the eggplant in half lengthways, then slice it into 1cm thick crescents.
- Finely chop the onion.
- Heat a drizzle of sunflower oil in a frying pan and fry the eggplant and onion for 8 – 10 minutes over medium-high heat.
Did you know... early European varieties of eggplants looked a lot like eggs, which is how they get their name. They're also a great source of vitamin C and folic acid.
2
- 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.
3
- 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.
4
- Cut the bao buns open and fill with the sticky tempeh, eggplant, onion, red cabbage slaw and the sliced cucumber.
- Serve the rest of the slaw to the side, with 1 lime wedge per person.
