Nasi goreng with tempeh goreng in a salad bowl

Peel and grate the ginger. Cut the tempeh into slices of 1 cm thick and the slices into pieces of 1 x 1 cm.

Mix the tempeh with the ginger, ketjapmarinadeen the chili sauce and leave to marinate for 25 minutes.

Meanwhile, cook the rice according to the instructions on the package.

Chop the peanuts coarsely. Grate the winter carrot coarse.

Remove the outer eight leaves from the iceberg lettuce, wash them and let them drain. Cut the rest of the lettuce into strips.

Heat the oil in a wok pan and fry the tempeh with marinade for 5 minutes on medium heat.

Add the rice and carrot and cook for 2 minutes. Put the small pieces through it.

Fill the lettuce leaves with the nasi herbs garnish with the peanuts. Serve with the chili sauce.