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


Ingredients

Method

1

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.

2

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.

3

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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