Korean BBQ Tempeh with Asian Slaw

Servings: Serves: 4

Nutritional Information:

Per serving of (353g)

Calories 505, Fat 28g, Saturates 5.5g, Carbohydrate 49g, Sugars 29g, Fibre 4g, Protein 24g, Salt 2.4g




To make the slaw, whisk together the sesame oil, vinegar, agave, garlic and ginger in a bowl. Then add the cabbage, carrot, spring onion, chilli, sesame seeds and coriander to the bowl and mix well.


For the BBQ tempeh, add the soy sauce, water, tomato purée, sugar, cider vinegar, sesame oil, chilli flakes, grated ginger, garlic and cornflour to a small saucepan. Whisk the ingredients together over a medium heat until the sauce begins to boil and thicken.


Heat the vegetable oil in a frying pan over a medium-high heat and fry the tempeh for 3-4 minutes until golden and crispy. Add the tempeh to the BBQ sauce to coat it and serve with the slaw.


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