Hoisen tempeh skewers
NUTTY-tasting tempeh is a highly nutritious fermented food made from soya beans. It is rich in protein and fibre, and makes a sustaining and energising light dish that is also suitable for snacking on. It can be stored in the fridge for up to two days.
Preparation time: 5 minutes plus at least 1 hour marinating
Cooking time: 10 minutes
Cooking time: 10 minutes
Serves 4
Ingredients:
400g (14oz) tempeh
3 tbsps hoisin sauce
2 tbsps tamari sauce
2cm (¾in) piece fresh root ginger, peeled and grated
1 red chilli, deseeded and chopped (optional)
1 garlic clove, crushed
3 tbsps mirin or 1 tbsp rice wine
2 tbsps vegetable stock or water
For the pickled cucumber salad:
½ cucumber, cut into long ribbons using a vegetable peeler
1 small red chilli, deseeded and thinly sliced into ribbons (optional)
Juice of ½ lime
3 tbsps hoisin sauce
2 tbsps tamari sauce
2cm (¾in) piece fresh root ginger, peeled and grated
1 red chilli, deseeded and chopped (optional)
1 garlic clove, crushed
3 tbsps mirin or 1 tbsp rice wine
2 tbsps vegetable stock or water
For the pickled cucumber salad:
½ cucumber, cut into long ribbons using a vegetable peeler
1 small red chilli, deseeded and thinly sliced into ribbons (optional)
Juice of ½ lime
2 tbsps rice-wine vinegar
2 tbsps tamari sauce
1 tbsp toasted nori flakes
2 tbsps finely chopped coriander, to serve
2 tbsps tamari sauce
1 tbsp toasted nori flakes
2 tbsps finely chopped coriander, to serve
Method:
Pat the tempeh dry and cut it into 2cm (¾in) cubes. Mix together the hoisin and tamari sauces, ginger, chilli (if using), garlic, mirin and stock. Put the tempeh into a shallow dish and pour over the marinade. Leave to marinate for 1 hour or overnight.
To make the salad, put the cucumber ribbons into a bowl with the chilli (if using). Mix together the remaining ingredients except the coriander and pour over the cucumber. Leave to marinate for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
Preheat the grill to high. Line a baking tray with baking parchment. Thread 4 pieces of tempeh on to each skewer and put on to the tray. Grill for 8-10 minutes until golden, turning occasionally and brushing with marinade. Sprinkle the coriander over the salad and serve with the tempeh.
To make the salad, put the cucumber ribbons into a bowl with the chilli (if using). Mix together the remaining ingredients except the coriander and pour over the cucumber. Leave to marinate for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
Preheat the grill to high. Line a baking tray with baking parchment. Thread 4 pieces of tempeh on to each skewer and put on to the tray. Grill for 8-10 minutes until golden, turning occasionally and brushing with marinade. Sprinkle the coriander over the salad and serve with the tempeh.
source by:www.express.co.uk
