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Teriyaki tempeh with peanut dip
  • Cook Time: 15 mins
  • Serving: 4 - 8 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 87
  • Carbohydrate Content: 6g
  • Fat Content: 5g
  • Fiber Content: 1g
  • Protein Content: 4g
  • Saturated Fat Content: 2g
  • Sodium Content: 0.8g
  • Sugar Content: 5g

Teriyaki tempeh with peanut dip Recipe

By 2021-06-25

Vegetarian Christmas canape recipe for 4 - 8 people, takes only 10 mins; recipe has tempeh, olive oil, teriyaki sauce, sesame seeds, peanut butter, coconut milk, chilli flakes, soy sauce, lime and sugar.

Ingredients

  • Olive Oil - 1 tbsp olive oil
  • Sugar - pinch of sugar
  • Chilli Flakes - 1 tsp chilli flakes
  • Lime - 1 lime, 1/2 juiced, 1/2 cut into wedges to serve
  • Soy Sauce - 1 tsp soy sauce, or tamari
  • Coconut Milk - 100ml coconut milk
  • Peanut Butter - 30g peanut butter
  • Sesame Seeds - 40g white sesame seeds, toasted
  • Teriyaki Sauce - 150ml teriyaki sauce
  • Tempeh - 200g pack tempeh

Instructions

  1. 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.
  2. 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.
  3. 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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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