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: 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.” Preheat the oven to 180 degrees C/350 F. Add the tempeh strips to a large baking tray lined with parchment paper. Brush them with around ½ of the sauce on both sides, then bake for 25 minutes. Flip half way through.

Red Chilli– to bring the heat! However, if you don’t want it to be spicy, you can omit the red chilli, but then it will be a slightly different version of tempeh kecap. Alternatively, use a teaspoon of red chilli flakes. 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. 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.” Founder of Plant Plower, Lawrence Hill, said: “I first tried tempeh [pronounced ‘tem-pay’] in Bali and had to make it mainstream in the UK. Its superior nutritional benefits make it better than any other meat alternative. 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.

Instructions

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. 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. 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. Sweet & spicy– tempeh kecap is sweet and spicy, it’s just the way it is. To get the correct balance, we used fiery fresh red chillies and kecap manis (which is sweet soy sauce), another classic Indonesian ingredient.

How to cook tempeh – tempe can be cooked in a number of ways, and some people even say it doesn’t have to be cooked at all (as long as it is pasteurised)! However, we’ve never eaten it before cooking. Tempeh can be deep fried, pan fried, shallow fried, stir-fried or even baked in the oven. We’ve also added it to curries and rice dishes too! The tempeh is steamed, then baked to ensure the best flavor throughout. As for the texture, it’s meaty, slightly crispy on the outside, and with just the right amount of chewiness. Even if you’ve had bad experiences with bland/boring tempeh in the past, this will change your mind.Vegan start-up company Plant Power is on a mission to make tempeh mainstream in the UK and Europe as it launches its first range of products in Sainsbury’s.