Published On: Fri, Mar 15th, 2019

Spicy marinated tempeh skewers with chilli sauce

Get hot and heavy with these fiery tempeh skewers served with a side of punchy chilli sauce. 

Spicy Coconut Marinated Tempeh Skewers With Chili Sauce

Spicy coconut marinated tempeh skewers with chilli sauce

Get hot and heavy with these fiery tempeh skewers served with a side of punchy chilli sauce. 

Course Side Dish
Cuisine asian, vegan
Keyword tofu, vegan, vegan snack
Author Califia Farms

Ingredients

Tempeh Marinade:

  • 140 g tempeh cubed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp sriracha
  • 1⁄2 tsp miso paste
  • 1 tsp sesame oil
  • 2 tsp soy sauce or tamari
  • 1 tsp toasted white sesame seeds
  • 1 tsp chilli paste
  • 120 ml Unsweetened Almond milk

Chilli Sauce:

  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp white vinegar
  • 6-7 Thai chillis sliced
  • 1 lime juiced

To garnish:

  • white rice
  • lime wedges

Instructions

  1. Cube your tempeh into small skewers cubes and mix in a bowl with salt, pepper, garlic, paprika, chilli flakes, sriracha, miso paste (optional), sesame oil, soy sauce or tamari, black and white toasted sesame seeds, chilli paste and almond milk. Set aside for 30-1hr to marinate, or even overnight if you’d like to infuse the most flavour. Save a small amount for dipping the sauce at the end to drizzle on top as well.

  2. While that’s marinating, make your chilli sauce with soy sauce, sesame oil, white vinegar and sliced Thai chillis (you can use jalapeños as well for this) and lime juice.

  3. Heat a grill pan with a little bit of olive oil and place your tempeh on wooden skewers. TIP: place wooden skewers in a bowl with water so they don’t burn during cooking. Place the skewers on the grill pan for 6-8 minutes on each side until grilled and crisped throughout.

  4. Serve with white rice, lime wedges + your chili sauce.

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