Spicy marinated tempeh skewers with chilli sauce
Get hot and heavy with these fiery tempeh skewers served with a side of punchy chilli sauce.
Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 2
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the tempeh marinade:
- 70 70 g Tempeh, cubed
- 0.5 0.5 tsp salt
- 0.5 0.5 tsp pepper
- 0.5 0.5 tsp garlic powder
- 0.5 0.5 tsp paprika
- 0.5 0.5 tsp chilli flakes
- 0.5 0.5 tsp sriracha
- 0.25 0.25 tsp miso paste
- 0.5 0.5 tsp sesame oil
- 1 1 tsp soy sauce or tamari
- 0.5 0.5 tsp toasted white sesame seeds
- 0.5 0.5 tsp chilli paste
- 60 60 ml unsweetened almond milk
- For the chilli sauce
- 1 1 tsp soy sauce
- 1 1 tsp sesame oil
- 0.5 0.5 tsp white vinegar
- 3 3 thai chillis, sliced
- 0.5 0.5 lime, juiced
- To garnish
- white rice
- lime wedges
Method
- 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.
- 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.
- 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.
- Serve with white rice, lime wedges + your chilli sauce.
If you like to turn up the heat, try these spicy black bean tacos.
