Instructions

1. Cut the tempeh into cubes, the red pepper into bite-sized pieces.
2. Mix the soy sauce, mirin, half of the sesame oil and rice vinegar in a shallow, oven-proof dish then add the tempeh and red pepper spices, then coat them well with the sauce.
3. Preheat the oven to 180°C or prepare an air-fryer.
4. Bake in the oven for 25 minutes, in the air-fryer about 15 minutes. Turn over the tempeh pieces regularly.
5. Meanwhile, cut the spring onions into small pieces - add these to the tempeh for the last 3 minutes of baking.
6. Steam the green beans over boiling water for 5 minutes, then transfer them to a serving bowl.
7. Add the baked tempeh, pepper and onion pieces, then drizzle with the remaining sesame oil and a drop of soy sauce.
8. Scatters some sesame seeds and chopped coriander leaves on top, just before serving.