CRISPY SWEET CHILLI TEMPEH

Crispy golden tempeh coated in a glossy sweet-and-savoury glaze, finished with plenty of cracked black pepper.

Golden. Sticky. A little spicy. Very moreish.

👥 Serves 4   |   ⏱ Prep 10 mins   |   🔥 Cook 20 mins   |   ⭐ Easy

A perfect introduction to tempeh: crispy pieces coated in a familiar sweet chilli glaze.

Ingredients

  • You'll need

    • 400g Calon Fresh Tempeh
    • 2 tbsp cornflour
    • ½ tsp salt
    • 2 tbsp vegetable oil
    • 5 tbsp sweet chilli sauce
    • 1 tbsp soy sauce
    • 1 tbsp lime juice
    • 1 tsp sesame oil, optional
    • 2 spring onions, sliced
    • Sesame seeds

  • Let's cook

    1. Prepare the tempeh
    Cut the tempeh into cubes. Toss with the cornflour and salt until lightly coated.

    2. Fry until golden
    Heat the oil in a frying pan and fry the tempeh over medium-high heat until crisp and golden on all sides.

    3. Make the glaze
    Mix together the sweet chilli sauce, soy sauce, lime juice and sesame oil.

    4. Toss and shine
    Pour the sauce into the hot pan. Toss for 1–2 minutes until the tempeh is glossy and sticky.

    5. Finish with freshness
    Scatter over spring onions and sesame seeds.

    Serve with: Jasmine rice, cucumber and shredded carrot.

  • A close-up shot of a blue ceramic bowl filled with a stir-fried crispy tempeh mixed with Calon Tempeh sweet chilli sauce and vegetable served with a side of white rice in another bowl on a wooden table.

    Perfect for

    🥗 Lunch
    🌱 Vegan meals
    🍚 Light dinners
    👨‍👩‍👧 Family sharing
    🌞 Summer entertaining
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