Tempeh skewers with sweet and sour coleslaw
Tempeh (fermented soybeans; Asian or organic shop)
Ingredients · Servings 4
- 600 g white cabbage
- 400g carrot
- 1 red onion
- 2 spring onions
- 1 organic lime
- 6. Sweet Chili Sauce
- 5 tablespoons sunflower oil
- 1 tsp 5-spice powder
- 1 El Hoisin-Sauce
- Salt
- Pfeffer
- 30 g Cashewkern
- 12 sprigs of coriander leaves
- 400 g Tempeh
- 1 clove of garlic
- 1 red chili pepper
- 60 ml soy sauce
- 30 ml sesame oil
- 2 tbsp maple syrup
- 0.5 tsp cumin
- 0.5 tsp sweet paprika powder
Method · 30 min
- For the salad, clean the white cabbage, quarter it lengthwise, and remove the core. Cut the cabbage into thin strips. Peel the carrots and slice them lengthwise into thin rounds using a mandoline. Halve the onion lengthwise and slice it thinly. Clean and wash the spring onions, then slice the white and light green parts diagonally into thin rings.
- Wash the lime thoroughly with hot water, dry it, and finely grate the zest. Halve the lime and squeeze out the juice. Combine the lime zest and juice, sweet chili sauce, oil, spice mix, and hoisin sauce. Season with salt and pepper. Add the prepared vegetables, mix well, and set aside, covered. Roughly chop the cashews and toast them in a dry pan until golden brown; let them cool.
- For the skewers, dice the tempeh into 2 cm cubes. Finely chop the garlic. Clean and wash the chili, halve it lengthwise, remove the seeds, and finely chop it. Mix the garlic and chili with the remaining ingredients in a bowl. Stir in the tempeh and marinate for 5 minutes. Drain the tempeh cubes, thread them onto 4 metal skewers, and fry in a non-stick pan over medium heat for 2–3 minutes on each side.
- Arrange the salad with the tempeh skewers, drizzle the tempeh with the remaining marinade. Sprinkle with cashew nuts and torn coriander leaves and serve.