Tuesday July 8th, 2014
Sticky 5 spices tempeh
For 4 servings:
350 g tempeh
4-5 tablespoons soy sauce
3 tablespoons Chinese 5 spices
4-5 tablespoons sweet chili sauce
3-4 tablespoons sesame seeds
4-5 tablespoons oil, for frying
Mix the soy sauce and spices.
Cut the tempeh into slices approx. 1-1.5 cm thick. Pour the mix over tempeh, spread evenly and leave to marinate, in the fridge, for a few hours.
Heat the oil in a pan and add the tempeh. Fry on both sides until brown. Pour the sweet chili sauce and add the sesame seeds, stir to evenly cover the tempeh.
Tip: Serve with rice noodles salad.
Note: for weight loss bake the tempeh in oven, without oil.