Vietnamese Tempeh

INGREDIENTS:

• Tempeh (Impulse Organic Tempeh)

• 3 tbsp Soy Sauce

• 1tbsp Maple Syrup

• 2 tsp Sesame Seeds

• 1 Fresh Chili

• Fresh Coriander

• Sesame Oil

• Garlic Cloves (3)

• Fresh Lime Juice

• Fresh Ginger

• Vegetable OXO Cube

METHOD:

To make the marinade for the tempeh, combine all of the ingredients, except the sesame seeds, into a bowl and mix with a fork. Be sure to crush your garlic cloves into the mix and grate one inch of fresh ginger. Chop your chilli finely.

Slice your tempeh into small strips and put in a pot. Fill the pot with water and bring to a boil, putting in a vegetable stock. Tempeh can be quite bitter sometimes so this helps to balance that out. Bring the water to a simmer and put a lid on. Leave the tempeh simmering for 10 mins on a medium heat.

After 10 mins, use tongs to remove your tempeh slices from the water. Put some oil in a griddle pan and heat. Add your tempeh to the hot griddle pan. Cook your tempeh for a few minutes in the pan so it begins to toughen up slightly and then add your pre-made marinade to the pan. Cook like this for 15 mins on a medium heat, turning over your tempeh slices half way.

Once cooked, serve with fresh coriander. I like to serve this on top of noodles and some veggies like below but you can have it with whatever you like. It’s also great in wraps and baguettes. Enjoy!