• Noemi

The tempeh caramel chilli sauce that wins everyone's heart!

Hello summer! If you are anything like us, summer is catching you ready to leave the lockdown and enjoy outdoor barbecues again! As a flexitarian, vegetarian or vegan, you are always looking for new alternatives to the meat barbecue. Guess what?! Tempeh is great on an outdoor grill, especially when you have a magic sauce to sprinkle on it. We found this recipe last summer on the website of someone called Billy from "Billy's tempehs online workshop":, and we have been using it when grilling, but also when frying tempeh in the pan, or to accompany tempeh summer rolls! This recipe doesn't call for marinating the tempeh ahead: all you need to do is cook your tempeh slices or cubes a few minutes on heat, and then throw in the sauce for another 5 minutes.

So the recipe is really about the preparation of the sauce.

Proudly presenting to you: the magic caramel chilli sauce!

For a sauce for 250g-300g of tempeh you will need:

  • 2 tablespoons of sunflower oil

  • 3 gloves of pressed garlic

  • 1 cm of fresh garlic, cut finely or grated

  • 60gr of cane sugar

  • 40ml soy sauce

  • 3 tea spoons of sambal oelek

Heat the oil in a pot with the garlic and ginger until it smells nice, for about 5 min. Add the cane sugar, sambal and soy sauce and bring the marinade to a boil. As soon as the sauce has been thickened a bit, it's ready to use by pouring it on the tempeh in a decadent way :-) Bon appétit!

Above image credit: community member S. Roden, 2020. She used a similar looking sauce, so we got inspired to use this photo!

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