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BAKED PROTEMPEH & MINT-CORIANDER DRESSING

By far this is my favourite Protempeh recipe I have created, the simple marinade flavour blends

well with the fresh herb dressing. Crispy on the outside and tender on the inside, the tempeh is

marinated for the umami flavour and is a perfect blend of flavours with the dressing.


Author: Norman Musa


Golden, crispy breaded protempeh served with rich and flavourful Japanese katsu curry plant-based, high-protein, and delicious


Serves 2-3


Ingredients

  • 500g Protempeh organic tempeh block, trim edges

  • Salt and pepper to season

  • 1 tbsp vegetable oil

  • 1 tbsp crispy chilli oil (optional)


For the marinade

  • 2 tbsp vegetarian mushroom sauce

  • 2 tbsp sweet soy sauce


For the Mint-Coriander dressing

  • 8 tablespoons olive oil

  • 20 mint leaves, finely chopped

  • 10 sprigs of fresh coriander, finely chopped

  • 2 spring onions, thinly sliced plus 1 extra for the garnish, cut into long strips

  • 1 tsp palm sugar or brown sugar

  • Juice of a quarter lime

  • 2 tbsp desiccated coconut, lightly toasted

  • Salt and pepper to season


Recipe:


Preheat the oven to 200°C.


⁠Season the tempeh block with salt and pepper on both sides. ⁠Heat oil in a medium frying pan

over medium-low heat. Cook the tempeh for 3 minutes on each side, until crispy brown. Use a

flat wooden spoon to press down on the tempeh.


Transfer the tempeh to a chopping board and let it cool for 2 minutes. ⁠Meanwhile, mix the

marinade ingredients in a large bowl. Cut the tempeh into 6 strips and marinate for 5 minutes,

ensuring all surfaces are well coated.


⁠Place the marinated tempeh strips on a baking tray lined with parchment paper and bake for 10

minutes.


⁠Prepare the dressing by mixing all the ingredients together. Set aside.

To serve, place the dressing in a bowl, top with the baked tempeh strips, drizzle with chilli oil (if

using), and garnish with spring onions.


Serve with rice.





 
 
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