The flavours going on in this dish pack a punch! You’ve got rich savoury umami popping tempeh and a creamy coconut satay slaw. The combo is YUM 🤤
You can knock this simple dish up in no time, it’s become a firm fav in my household 🙌
HEALTH TIP Why tempeh over tofu? It’s a less processed soy product, the fermentation process makes it easier to digest and it contains live probiotics that are good for ya gut.
PEANUT BUTTER & MISO GLAZED TEMPEH
Servings: 2
Ingredients
TEMPEH SKEWERS
- 1 Pack soy marinated tempeh or the plain block-cubed, i used Tiba Tempeh
- 1.5 tbsp Smooth peanut butter, i used manilife
- ½ tbsp Red or brown miso
- ½ tsp Tamari or coconut aminos (only if using plain tempeh)
- ½ tsp Garlic, minced
- ½ tsp Ginger, minced
- 1 tsp Maple syrup
THAI SLAW
- 2 Medium carrots, thinly sliced or grated
- 1 cup Red cabbage, thinly sliced
- ½ Red pepper, thinly sliced
- ½ Yellow pepper, thinly sliced
- 4 Spring onions, thinly sliced
- Handful of freshly cooked edame beans or use tinned.
- Handful of chopped roasted peanuts
SLAW DRESSING
- 4 tbsp Coconut milk
- 1 tbsp Smooth peanut butter
- 1 tsp Tamari or coconut aminos
- 1 tsp Lime juice
- ¼ tsp Garlic, minced
- ¼ tsp Ginger, minced
- 2 tsp Fresh coriander
Instructions
- Crack on with the tempeh. Bung tempeh pieces into a bowl. Mix the rest of the ingredients together and pour on top. Stir till the pieces are nicely coated.
- Now for the gentle bit.. tempeh has a tendency to break apart when skewering so try to do it delicately, if you’d prefer to miss this step bung the tempeh pieces onto a baking tray and grill in the oven till nicely brown and caramelised.
- Put all the Thai veg into a bowl. Whisk the dressing ingredients together and pour onto the veg. Toss to coat. Its best to dress the slaw when your just about to eat it.
- Whack the slaw onto a plate, top with skewers and a sprinkling of chopped coriander and roasted peanuts.
- BISH BASH BOSH
