Wednesday, July 17, 2024

Grilled Tempeh Kabobs with Miso Plum Glaze

Recipe from Tiny Kitchen Feast published by Hardie Grant Explore

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

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