Recipes

3 Tempeh Recipes for Deepavali!

3 Tempeh Recipes for Deepavali!

Happy Deepavali! In the spirit of the Hindu Festival of Lights, below are 3 dishes which you can prepare tempeh with an Indian flair - from small bites, mains to desserts. Yes, Angie's Tempeh in mithai desserts! Read on for more.

Appetizer 

Angie's Chickpea Tempeh cutlet with potato, spices, and a refreshing coriander and mint chutney to go along! This dish was  developed by Chef Jais Hussain of Asian Market Cafe.
 

Side Dish

Tempeh Manchurian. An Indian Chinese fusion dish, tempeh is first air-fried (or baked), then tossed in a hot, sweet, and sour sauce of ketchup, soy sauce, vinegar,  ginger, and chilli. A dish adapted from Lily Khin, Angie's Tempeh customer.

Ingredients

Serves 4

200 g (1 pack) Angie's Soybean Tempeh
2 tbsp neutral oil
1 tbsp minced garlic
1 tbsp minced ginger
4 dried red Byadgi chilli
1 shallot, cut into petals
1 1/2 tbsp chilli paste (prepared from rehydrated dried chillies)
1 green bell pepper, cut into bite-size pieces
1 1/2 tbsp soy sauce or tamari 1 tbsp tomato ketchup
1 tsp white vinegar
1 cup vegetable stock
1 1/2 tbsp cornstarch slurry (mix 1/2 tbsp cornstarch with 1 tbsp water)
To taste, Himalayan salt and sugar
To garnish, spring onion, finely slice
To serve, basmati rice

Directions

Cut tempeh into bite-size cubes. Bake tempeh in the air-fryer or oven at 170°C for 18-20 minutes until crispy, flipping halfway through.

In a large pan, heat the oil until it is hot but not smoking. Add the garlic and ginger and saute for 2 minutes. Add the dried chillies and shallot and saute for another minute. Once the onions turn slightly translucent, add the chilli paste and chopped bell pepper. Saute everything over high heat for 2 minutes.

Now add the sauce ingredients (soy sauce, ketchup, vinegar, and vegetable stock) then reduce the heat to low and let it cook for 2 minutes.

Add the cooked tempeh and cornstarch slurry to this sauce and stir everything together for a minute. Turn off the heat.

Transfer to a serving dish and garnish with spring onions. Serve with hot rice. 

Dessert

Chickpea Tempeh Ladoo. This "besan" laddu bliss balls are made with Angies Chickpea Tempeh instead of chickpea flour.  Gently arousing with cardamom and studded with chocolate chips, you can't stop at one! A dish created by Sabrina of Straits Raw Kitchen, Angie's Tempeh customer. 

Ingredients

Makes 8-10

200 g (1 pack) Angie's Chickpea Tempeh
3 tbsp jaggery, shaved
2 tbsp coconut oil or grass-fed ghee
1 tbsp tahini
1/4 cup unsweetened cacao chips

Directions

Cut tempeh into bite-size cubes. Boil tempeh for 5 minutes, then drain well.

Place ingredients except cacao chips in a blender and blend to a paste. Transfer mixture to refrigerator to cool and firm up. Once firm, roll into balls and press in cacao chips.

Sabrina Chu
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Teriyaki Tempeh

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BBQ Chickpea Tempeh Ribs

BBQ Chickpea Tempeh Ribs

A rack of ribs that will "meat" your expectations, despite being meat-free. Made from Angie's Chickpea Tempeh skewered on lemongrass and braised in a sweet-spicy-smokey pineapple barbecue sauce, this dish is sure to impress.

Ingredients

Serves 4

BBQ Sauce

3/4 cup + 1 tbsp (210g) hickory smoked BBQ sauce
2/3 cup (160g) pineapple juice
1/4 cup (72g) pure honey
1 tbsp Dijon mustard 
1 tbsp paprika powder 
2 tsp tabasco sauce

BBQ Chickpea Tempeh Ribs

2 packs (400g) Angie’s Chickpea Tempeh, sliced
1 1/2 cups (160g) bread crumbs
2/3 cup (160g) peanut butter 
4 tbsp (35g) plain flour
2 tsp sea salt
2 tsp black pepper
10 sticks lemongrass, trimmed to 10cm long
1 1/2 cups (360g) water

For frying, extra virgin olive oil 


Method


For BBQ Sauce

In a pot, combine all the ingredients. Bring to a boil over high heat and cook for 3-4 minutes. This should yield about 600ml of BBQ sauce. Set aside.


For Chickpea Tempeh Ribs

In a food processor, place the chickpea tempeh and pulse until it reaches a chunky consistency. Transfer the crumbled tempeh into a mixing bowl. Add bread crumbs, peanut butter, plain flour, sea salt, and black pepper. Mix to form a paste.


Divide the paste into 5 portions. Wrap each portion over a lemongrass stick, then shape it into the shape of a pork rib, leaving 2-3 cm of the lemongrass exposed each side. Place each rib on its side and pack them so that it resembles a full rack of ribs.


Heat the oil a non-stick pan. Shallow-fry the ribs on each side over low heat for 6-7 minutes until they turn golden brown. In another pan, mix the BBQ sauce and water. Stir well for 1 minute over medium heat. Add the cooked ribs and braise for 2-3 minutes over low heat until the sauce starts to thicken. Keep turning the tempeh ribs every 30 seconds. Remove ribs from heat and set aside.


To serve, arrange the tempeh ribs on a plate and drizzle remaining BBQ sauce over it. Serve with sauteed mix vegetables and french fries.


Recipe developed by Chef Benny Lim of Komyunti.

Angeline Leong
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Chickpea Tempeh Kabuli Tikki with Mint Chutney

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Can Indian street food be made healthier? This recipe is a twist on Kabuli Aloo Tikki Chaat (chickpea potato spiced patties).
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Chickpea Tempeh Tuna with Aquafaba Mayonnaise

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A riff on the popular chickpea tuna with added benefit from pre-digested beans. To keep things zero-waste, we save the protein-rich aquafaba, a byproduct from cooking chickpeas, and whip it into cloud-like plant-based mayonnaise.
Angeline Leong
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