Grilled Tempeh Kabobs with Miso Plum Glaze

Make sure wheat has not been added to the tempeh. This is a sweet, tangy sauce that takes on the char of the grill, symbiotically. The grill gives the tempeh that slow-cooked BBQ flavor. The tempeh is great on its own or as part of a full meal.

Have it with rice or roasted potatoes, or slide the skewer into a taco. Keep piling the sauce on. In fact, just triple this glaze recipe. It’s addictive. I also advise cutting open an orange, grilling it, and squeezing it over your kabob.

GLAZE

› 1 tsp sesame oil
› Large garlic clove, smashed into a paste
› 1 tsp grated ginger
› 1 tbsp white miso paste
› ½ tbsp hoisin sauce
› 2 tbsp plum glaze or jam
› 2 tsp rice-wine vinegar

KABOBS

› 8 oz (225 g) tempeh, cut into 1 inch (2.5 cm) cubes
› ½ red bell pepper (capsicum), cut into 1 inch (2.5 cm) squares
› ¼ red onion, cut into 1 inch (2.5 cm) squares
› 10-12 cherry tomatoes

DIRECTIONS

1. If using wooden skewers, soak them in water overnight or for a few hours prior to grilling.
2. To make the sauce, in a small saucepan, add the sesame oil, garlic, and ginger. Sauté over a medium heat for about 5 minutes, or until the ginger and garlic are tender and fragrant.
3. Add 2 tbsps of water and remaining sauce ingredients and bring to the boil, then reduce the heat to a simmer and cook for 4-5 minutes, or until sauce gets thick and bubbly. Allow to cool slightly.
4. Bring a pot of water to the boil and then reduce to a simmer and add the tempeh. Cover and allow to simmer for 5 min.
5. Drain the tempeh, pat it dry, and dredge it in the plum sauce. Leave to marinate for 30 minutes.
6. Add pieces of tempeh and vegetables to each skewer, alternating. I was able to get three pieces of tempeh on a medium-sized skewer, making six kabobs.
7. Prep a broiler (grill) or griddle to high, or use the grate over an open fire. Add the skewers and grill for 4-5 minutes per side on a high heat. Make sure to rotate a few times. The tempeh and vegetables should have a nice char and the vegetables should be tender.

SERVE

Serve with rice, noodles, potatoes, or a salad.

Makes 6 Kabobs