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Ingredients
- 14 oz. (400g) natural tempeh
For the marinade:
- ¼ cup (45g) crunchy peanut butter
- 3 tbsp. coconut milk (more if required)
- 1 tbsp. sesame oil
- 1 tbsp. lime juice
- 1 tbsp. tamari (or soy sauce)
- 1 tbsp. honey
- 1 tsp. chili paste (sambal oelek)
- 1 tsp. ginger, grated
For the slaw:
- 300g red cabbage, shredded
- 1 tbsp. sesame oil
- 1 tsp. honey
- 1 tbsp. lime juice
- 2 tsp. ginger, grated
- sesame seeds, to serve
Directions
Cut the tempeh into 32 even cubes.
Mix all the marinade ingredients in a bowl. Add the tempeh to the marinade and stir until all cubes are covered. Cover the dish or place in an airtight container and store in the fridge overnight (or a least 1-2 hours).
Preheat the oven to 350°F (180°C).
Thread the marinated tempeh on skewers (4 cubes on each), then place on a baking sheet and bake for 20-25 minutes checking to prevent burning. Save the rest of the marinade for serving.
Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside.
Once tempeh is ready, serve 2 skewers per person with a drizzle of the leftover sauce, alongside the Asian slaw. Sprinkle with sesame seeds to serve.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
