Tempehi Recipe
grilled & pressed with sweet & spicy slaw, avocado
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempeh
Sweet & Spicy Slaw
Avocado
Method
Tempeh Preparation
- 1
Marinate the Tempeh
In a shallow dish, combine olive oil, soy sauce, maple syrup, garlic powder, smoked paprika, salt, and black pepper. Slice the tempeh block into even strips, about 1/2 inch thick. Place the tempeh strips in the marinade, ensuring they are well-coated. Cover and let marinate for at least 30 minutes.
- 2
Grill the Tempeh
Preheat the grill or grill pan over medium-high heat. Once hot, place the marinated tempeh strips on the grill. Cook for 4-5 minutes on each side, or until grill marks appear and the tempeh is heated through.
- 3
Press the Tempeh
After grilling, transfer the tempeh to a plate, and press down lightly with another plate to flatten slightly. This will help to achieve a better texture.
Sweet & Spicy Slaw Preparation
- 4
Combine Ingredients
In a large bowl, add shredded cabbage, grated carrot, sliced red bell pepper, chopped green onion, and chopped cilantro.
- 5
Make the Dressing
In a small bowl, whisk together apple cider vinegar, honey, sriracha sauce, and a pinch of salt.
- 6
Toss the Slaw
Pour the dressing over the slaw mixture. Toss well to combine, ensuring all vegetables are coated. Let sit for 10 minutes to allow flavors to meld.
Assemble the Dish
- 7
Serve
On a serving plate, place the grilled and pressed tempeh strips. Top with a generous serving of sweet and spicy slaw and add sliced avocado on the side. Enjoy your Tempehi!
