INGREDIENTS
1 tbsp
soy sauce
2 tbsp
rice vinegar (or regular white vinegar)
200 g
/ 7 oz tempeh, sliced into squares
1
small red bell pepper, in strips
4
broccoli florets, in thin spears
1
carrot, grated
1/2
cucumber, in strips
300 g
/ 10 oz raw cauliflower, riced
2 tbsp
gochujang chili paste (or sriracha)
2 tbsp
rice vinegar (or regular white)
1 tbsp
soy sauce
1 tsp
sesame oil
concentrated liquid sweetener
2 tbsp
sesame seeds