Vegan Korean Bbq Tempeh with Asian Slaw

veganfoodandliving.com

Gabriella

subheading: For the BBQ tempeh:

4 Tbsp soy sauce

1 Tbsp tomato purée

2 tsp cider vinegar

0.25 tsp chilli flakes

2 cloves garlic, puréed

1 Tbsp vegetable oil

2 Tbsp water

50 g light brown sugar

1 tsp sesame oil

2 tsp fresh ginger, grated

1 Tbsp cornflour

400 g tempeh, cubed

subheading: For the Asian slaw:

3 Tbsp sesame oil

3 Tbsp agave syrup

1 Tbsp ginger, grated

2 carrots, peeled and shredded

1 red chilli, finely sliced

4 Tbsp white wine vinegar

1 clove garlic, puréed

0.50 red cabbage, finely sliced

1 tbsp sesame seeds

4 spring onions, thinly sliced

handful of fresh coriander, chopped

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