Plant Power Original Tempeh Block, 200g

£9.9
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Plant Power Original Tempeh Block, 200g

Plant Power Original Tempeh Block, 200g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Simply mix together soy sauce and water in a large frying pan. Then, add the tempeh strips in a single layer and cook for around 5 minutes over a medium heat once the mixture starts to simmer. Then, flip the tempeh and steam for 5 minutes more. Make the spicy sauce

I make different variations of this recipe all the time. And I think you’ll love it just as much as I do! They’re perfect for a cosy weeknight meal that’s bursting with flavor. Plus, if you have fussy eaters in your house that you need to impress, tempeh ribs may be the way to go. They really are that exceptional. Peanuts– ideally, skin on peanuts. This is how it is cooked in Bali, but if you can’t find the skin on peanuts, just use pre-peeled peanuts. Hill added: “Sainsbury’s are doing amazing things for the plant-based movement and to be able to partner up with a major retailer like them just shows how far the movement has come. We have amazing things planned with them. The buying team has been fantastic. Soy sauce– to bring the umami flavour needed to balance out the sweetness of the kecap manis. You can swap like for like with tamari if you’d prefer. Indonesian tempeh kecap is crispy, sweet and spicy. It’s easy to make, needs just one pan and will be ready in under 30 minutes! Often served as part of nasi campur and other classic Indonesian recipes, like Mi Goreng. Also known as ‘tempe kecap’– this is how it’s spelt in Indonesia. Jump to:I think tempeh is a must-have fridge staple for anyone that loves plant based comfort food. It’s a great meal alternative, versatile, and delicious when prepared correctly. Take these tempeh vegan ribs, for example: a meal that could impress everyone! Authentic– this crispy fried tempeh (tempeh kecap) is based on an authentic recipe that we learnt to make in Bali, when we lived there. The main differences are that we pan fry the tempeh, rather than deep frying. The original version of this recipe is accidentally vegan. Nasi Campur– in Bali, tempeh kecap is almost always served as part of a nasi campur. We definitely recommend you try this! We’ve suggested recipes for a vegan nasi campur below, in the ‘serve this with’ section. In a statement sent to Vegan Food & Living, founder Lawrence Hill said: “We listed it on our online store and sold thousands straight away… We knew that this deserved to be sat alongside the likes of tofu and other meat alternative brands.” Tofu is a staple in vegan kitchens as it’s brilliant for absorbing flavours and adding texture to dishes, and now it’s time to tofu’s cooler younger brother – tempeh!

With gut health and plant-based living expected to see huge growth again this year we know tempeh is a product to watch out for.” These vegan ribs are delicious on their own with sesame seeds and scallions to garnish. You can also serve them over a bed of rice, or pasta/noodles of your choice. They would make a great addition to my caramelised onion pasta! Other tofu and tempeh recipes you’ll love Storage – tempeh kecap keeps well in the refrigerator for upto 5 days in an airtight container, however, it may lose crispiness the longer it’s stored. We don’t recommend freezing as the tempeh is likely to go soggy upon defrosting. It’s best served hot, while it’s still crispy. Curry leaves– Indonesian tempeh kecap recipes would usually include salam leaves (an Indonesian bay leaf) as we can’t find them easily in England, we have used the next best thing, curry leaves. This is a switch that learnt from a Balinese chef when we lived there. Sainsbury’s are doing amazing things for the plant-based movement and to be able to partner up with a major retailer like them just shows how far the movement has come. We have amazing things planned with them. The buying team have been fantastic”Amount of oil– around 0.5cm of oil in the bottom of the pan will work well. It doesn’t need to cover the tempeh. You sure can! Bake the tempeh as instructed in the recipe, and store it separately from the rest of the sauce in the fridge for up to 3 days. When ready to serve, stir together with the sauce on the stove over a medium-high heat to warm up. How to serve tempeh vegan ribs We’ve created the widest range of tempeh in Europe and have so much more to offer from this amazing product. In the next few months, we will be releasing even more innovative products. We can’t wait.”

Make these tempeh vegan ribs for an impressive, yet simple meatless lunch or dinner! The tempeh is tender, chewy and delicious slathered in the spicy barbecue sauce. Serve with any side dish of your choice for an exceptional weeknight meal.Take a wok or sauté pan and cover the bottom of it with around half a centimetre of oil. It shouldn’t completely cover the tempeh pieces. Heat on high, to bring the oil up to temperature. Finally, add in the peanuts, tempeh, kecap manis, light soy sauce and sugar. Make sure it is all heated through and everything is well coated with the sauce. And there you have it – a wonderfully sweet and spicy tempe kecap that’s rich with umami flavour! 👩‍🍳 Expert Tips



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