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Garlic Asparagus & TEMPTY Bowl

Working time: 30 min

Time in total: 30 min

Serving size: 2 portions

Energy: 528 kcal Fat: 24,6 g

Carbohydrates: 59,9 g Protein: 16,5 g

Fibers: 5,8 g Salt: 0,7 g


2 pieces of TEMPTY (200g), cut into bite-size pieces


1 tbsp dijon mustard

1 tbsp soy sauce

1 tbsp sesame oil

1 clove garlic, grated

1 tsp chilli powder

1 tsp sriracha


1 clove garlic, minced

olive oil or vegan butter



For serving

2 cups of cooked rice

sesame seeds

spring onion, chopped


1. Trim off the tough bottoms of the asparagus, about 1 to 2 cm.

2. Heat a large pan over medium-high heat. Once hot, add the olive oil or butter.

3. Add in the asparagus spears and sauté until tender and lightly browned, 3-5 minutes.

Add garlic and season with salt and pepper. Set aside.

4. Meanwhile, mix all the ingredients for a marinade in a bowl. Throw in TEMPTY pieces and coat evenly.

5. Using the same pan, add some olive oil or butter and pan-fry the TEMPTY pieces on both sides for about 2-3 min or until golden brown.

6. Serve with cooked rice and sautéd asparagus. Top with sesame seeds and spring onion. Enjoy!

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