As you can see from previous posts I absolutely love tempeh thanks to a little warung in Bali. You can marinade tempeh in any asian sauces as it just soaks up the flavours. It works perfectly with the fresh salad and pickled kimchi. I can have peanut sauce on anything this one is nice and light due to adding the water. I can’t wait to have this again!

Ingredients (serves 2)

For the Tempeh

• 200g tempeh, cut into strips
• 3 tbsp maple syrup
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• Zest and juice of lime

For the Peanut Dressing

• 2 tbsp smooth peanut butter
• 1 tbsp light soy sauce
• 1/4 tsp ginger and garlic paste
• 1/2 tsp sweet chilli sauce
• 1 tsp kecap manis (optional)
• splash of rice wine vinegar (any white vinegar)
• 1 tbsp warm water

For the Salad

• Bag of salad leaves
• 1 tbsp fresh mint and chives, roughly chopped
• 1 avocado, stone removed and sliced
• 8 mushrooms, quartered and fried then mixed with 1tsp each of oyster sauce and light soy sauce
• 1 cup kimchi
• 1 tbsp white sesame seeds

Directions

1. Start by marinating the tempeh for at least an hour preferably longer. Add all of the wet ingredients into a dish, give it a good whisk or stir so it’s fully combined. Add in the tempeh strips and give it a stir so each piece is covered.
2. For the dressing, add all of the ingredients to a food processor and blitz until smooth. If it’s too thick just keep adding a splash of water at a time until you reach the consistency you like.
3. Once the tempeh is ready to cook, either put in the air fryer at 190 degrees for 10 minutes or add some oil to a pan and fry for a few minutes on each side until crispy.
4. Prepare the salad by adding the salad leaves and herbs in a bowl add a tbsp of the peanut dressing and any leftover marinade, toss to combine.
5. Serve by sharing the dressed leaves between 2 bowls, add half the avocado, mushrooms and kimchi to each serving dish. Drizzle some more dressing over the salad and avocado. Add the tempeh and enjoy 😊