Tempeh with satay sauce
Preparing good tempeh is a stumbling block for many people. If you don't get it right, tempeh can just taste bad. Our tip: use good fresh tempeh, don't be afraid to use a lot of oil, and make sure you cut the tempeh into small or thin pieces. You only use tamari, garlic, ginger and other seasonings in this recipe after baking the tempeh. This way you bake the pieces of tempeh nice and golden brown. Marinating tempeh and then frying it doesn’t work as well in our experience, because then the herbs and sauces burn faster when baking.
Those herbs are crucial, by the way. Don't forget the sweet soy sauce! Of course, the vegan satay sauce in this recipe is also important. Unlike tempeh, you can't go wrong with this satay sauce recipe. Making satay sauce yourself is great, because that way you know exactly what's inside. No flavor enhancers, thickeners and other unnecessary ingredients. And the taste? It really is so much better than satay sauce from a jar. The only tip we have: make sure you don't let the sauce boil too hard, because it boils down quickly.
This is how you make it
- Cut the tempeh into 1x1 cm cubes.
- Heat 4 tablespoons of coconut oil in a frying pan or wok. Bake the tempeh for about 5 minutes until golden brown and crispy. Set aside to keep the tempeh crispy.
- Chop the shallots, garlic and pepper very finely. Grate the ginger. Heat 2 tablespoons of coconut oil in the pan. Add the shallots, garlic, pepper and ginger and cook for 3-5 minutes. Add a little water when it sticks.
- Add the soy sauce and fried tempeh and fry for about 5 minutes.
- Prepare the satay sauce just before serving. Place all four ingredients in a saucepan and heat until it has the consistency of (thick) sauce.
- Serve with rice and salad.
- Top with crispy onions.
