Step 1

Heat up a wok and once hot, add raw rice to it. Gently toast the rice, stirring very frequently, until fragrant and golden (about 10 minutes). Pound cooled-off rice in a pestle and mortar until all the grains are broken up and set aside for later.

Step 2

Combine soy sauce / tamari (or vegan fish sauce), lime juice, ginger and sugar in a small bowl.

Step 3

Chop tempeh into a really fine dice or chop it up roughly and grind it up in a food processor, taking care not to overprocess it.

Step 4

Heat up 2 tbsp of oil in the same wok you used to toast the rice. Once hot, add cubed / ground tempeh to it. Stir-fry for a few minutes until browned in places.

Step 5

Add in shallots, spring onions (white part only) and chilli and stir-fry for another minute or so.

Step 6

Season with a good pinch of salt and pepper and mix in the marinade you prepared earlier. Toss the tempeh in the marinade.

Step 7

Once off the heat, incorporate 1-2 tbsp of toasted ground-up rice and 2/3 of the chopped herbs into the tempeh.

Step 8

Serve with cooked rice or inside lettuce leaves with extra herbs, the green part of the sliced onions and some more lime juice squeezed on top.