Allergens
Gluten
Sesamzaad
Noten
SojaVeggie tjap tjoy
My own interpretation of tjap tjoy: a delightful mix of crunchy vegetables, fried and marinated tempeh, and a mildly spicy sauce that pairs perfectly with the wild rice mix, which I blend with roasted coconut and cashew nuts. 100% plant-based (vegan).
Veggie tjap tjoy
tempeh (tempeh, ketjap, red chilli, ginger, sunflower oil, salt) [soya], cucumber, carrot, bean sprouts, mushrooms, red bell pepper, dried Chinese mushrooms (shiitake), garlic, red chilli, spring onion, fresh ginger, gochugaru (Korean chilli flakes), sesame seeds, cashewnuts, coconut (desiccated), black sesame seeds, basmati rice, brown rice, Chinese rice wine (contains gluten) [alcohol, gluten], gluten-free soya sauce, mushroom sauce (sugar, soya sauce, corn starch, dried shiitake), cornflour, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, noten, sesamzaad, soja.
MicrowaveMarleen's choice
Heat the tjap tjoy with the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the tjap tjoy with the rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, please transfer to an oven dish.
Average weight: 540 g
