• Make the marinade for the tempeh by mixing all the ingredients together and put this together with the tempeh in a bowl. Leave this for at least 10 minutes. Longer is better!
• Cook the rice following the package instructions.
• Mix all the ingredients for the dressing in a bowl until smooth.
• Cut the radishes in slices and mix these together with the seaweed salad already in a big salad bowl.
• Fry the tempeh in a bit of olive oil in about 5 minutes on medium heat until they are crunchy. Shovel regularly, they can go really fast due to the ketjap marinade!
• Scoop the rice and fried tempeh by the seaweed salad with the radishes. Now you can crumble the seaweed nachos on top of your salad. They will give a delicious crunch!

 Instructions plantain 

• Peel the plantain with a paring knife. You can’t peel it like a normal banana. After you removed the skin, you cut the banana in slices from about 1 cm thick. If you cut them a bit thinner than the chips will become even more crunchy.
• Put a skillet on the stove and warm up the coconut oil. Let it get hot. When the oil is hot you put the slice’s banana in the pan. Don’t put them on top of each other but make sure that they all have their own space in the pan!
• Turn around after about 2 minutes, they are then golden brown. Let it bake for a while and then you remove them from the pan. If everything went well than they will be golden brown and crunchy on both sides,
• Leave them to drain on kitchen paper and serve them together with the wasabi dressing, with the seaweed- rice salad!