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Asparagus Bowl


  • 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 chili powder

  • 1 tsp sriracha


  • 1 clove garlic, minced

  • Olive oil or vegan butter

  • Salt

  • Pepper

For serving:

  • 2 cups of cooked rice

  • Sesame seeds

  • Chopped spring onion


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

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

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

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

5.Meanwhile, combine all the ingredients for the marinade in a bowl. Add TEMPTY pieces and coat evenly.

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

7. Serve with cooked rice and sautéed asparagus. Top with sesame seeds and spring onion. Enjoy

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