Serves 4 | Prep 10 mins + marinating | Cook 10 mins
400g tempeh
3 tbsp hoisin sauce
2 tbsp tamari
2cm piece of fresh root ginger, peeled and grated
1 red chilli, deseeded and chopped (optional)
1 clove garlic, crushed
3 tbsp mirin or 1 tbsp rice wine
2 tbsp vegetable stock or water
For the pickled cucumber salad:
½ cucumber
1 small red chilli, deseeded and thinly
sliced into ribbons (optional)
juice of ½ lime
2 tbsp rice wine vinegar
2 tbsp tamari
1 tbsp toasted nori fl akes
2 tbsp fi nely chopped coriander, to serve
Hoisin tempeh skewers with pickled cucumber salad
1. Pat the tempeh dry and cut it into 2cm cubes. Mix together the hoisin sauce, tamari, ginger, chilli, if using,
garlic, mirin and stock. Put the tempeh into a shallow dish and pour over the marinade. Leave to marinate for 1 hour or overnight.
2. To make the salad, cut the cucumber into long ribbons using a vegetable peeler. Put them into a bowl with
the chilli, if using. Mix together the remaining ingredients and pour over the cucumber. Leave to marinate
for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
3. Preheat the grill to high. Line a baking tray with baking parchment. Thread 4 pieces of tempeh on to each skewer and put on to the tray. Grill for 8–10 minutes until golden, turning occasionally and brushing with marinade. Sprinkle coriander over the salad and serve with the tempeh.