For the tempeh
- 200g pack tempeh
Originally devised in Indonesia, tempeh is made from cooked soya beans that are then fermented…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150ml teriyaki sauce
- 40g white sesame seeds, toasted
For the peanut dipping sauce
- 30g peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 100ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tsp chilli flakes
- 1 tsp soy sauce, or tamari
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 lime, ½ juiced, ½ cut into wedges to serve
The same shape, but smaller than…
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins – you’re looking for the tempeh to be well covered and sticky.
Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don’t push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.