Sweet chilli tempeh
Serves 2 (easily doubled)
preparation: 15 minutes plus one hour marinating
Cooking: 15 minutes
1 tbsp dried chilli flakes
2 tbsps honey (or agave syrup)
1 tbsp olive oil
¼ tsp rice vinegar
2 medium garlic cloves, minced
90ml warm vegetable stock
1 200g block defrosted tempeh
1 glug olive oil
1Cut tempeh into triangles (as explained earlier) and steam or boil for 10 minutes. While steaming, prepare the marinade. Put the chilli flakes in a bowl, followed by the honey and oil. Mix.
2Add the rice vinegar and minced garlic to the chilli mix. Combine and add the vegetable stock. Taste the marinade -- it should have a sweet and spicy taste. If it is too sweet, add a dash of vinegar or olive oil. On the other hand, if it is too savoury or tangy, add another dash of honey.
3Place your steamed tempeh into a baking dish. Once cool, spoon the marinade over the top. There should be enough to cover each triangle generously.
4Place the tempeh in the fridge for one hour, turning the triangles in the marinade after 30 minutes.
5Remove the tempeh from the fridge and place a frying pan on a medium to high heat. Add your olive oil and cook the tempeh in two batches. Spoon some of the remaining marinade over the top as it cooks.
6Cook the tempeh on one side for around 10 minutes, until browned, then flip and cook until the second side is browned -- this should take about five minutes. Serve with seasonal Irish green vegetables and rice.