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Plant Power Original Tempeh Block, 200g

£9.9£99Clearance
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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. 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. Peanuts– ideally, skin on peanuts. This is how it is cooked in Bali, but if you can’t find the skin on peanuts, just use pre-peeled peanuts.

Amount of oil– around 0.5cm of oil in the bottom of the pan will work well. It doesn’t need to cover the tempeh. 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. I think tempeh is a must-have fridge staple for anyone that loves plant based comfort food. It’s a great meal alternative, versatile, and delicious when prepared correctly. Take these tempeh vegan ribs, for example: a meal that could impress everyone! 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. Mix together the tempeh with the rest of the sauce, and the vegan ribs are ready to serve! Recipe tips and substitutionsCrispy tempeh –to get the best Indonesian fried tempeh, it needs to be fried in oil. It won’t have the same taste or texture if it isn’t fried. Usually tempe kecap is deep fried, but we’ve chosen to pan fry. 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

Tofu is a staple in vegan kitchens as it’s brilliant for absorbing flavours and adding texture to dishes, and now it’s time to tofu’s cooler younger brother – tempeh!

Instructions

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. 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.”

I make different variations of this recipe all the time. And I think you’ll love it just as much as I do! They’re perfect for a cosy weeknight meal that’s bursting with flavor. Plus, if you have fussy eaters in your house that you need to impress, tempeh ribs may be the way to go. They really are that exceptional. Pan fried– this recipe is pan fried rather than deep-fried, which is how tempeh kecap would usually be cooked. We do this because we wanted to reduce the amount of oil used in the recipe. But don’t worry, the tempeh will still come out deliciously crispy! These steps are an overview to go with the photos of each stage. Head to the recipe card below for full ingredient measurements, instructions and recipe notes to make the most perfect tempeh kecap. 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. 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. We can’t wait.” Meat substitutes

More Vegan Indonesian Recipes

Optionally add a splash of oil or use oil spray (we prefer oil spray for this step), then add in the garlic, shallots, chillies, ginger, lemongrass, curry leaves and kaffir lime leaves. This should take 3-5 minutes to become fragrant. 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.

Vegan brand, Plant Power, has launched its tempeh products in the UK supermarket chain Sainsbury’s. Until now it’s been more difficult to find tempeh products on the high-street as in the UK it typically only sold online and in health food stores, but vegan start-up company Plant Power is on a mission to make tempeh mainstream in the UK and Europe. 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. With gut health and plant-based living expected to see huge growth again this year we know tempeh is a product to watch out for.” Finally, add in the peanuts, tempeh, kecap manis, light soy sauce and sugar. Make sure it is all heated through and everything is well coated with the sauce. And there you have it – a wonderfully sweet and spicy tempe kecap that’s rich with umami flavour! 👩‍🍳 Expert Tips

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: Authentic– this crispy fried tempeh (tempeh kecap) is based on an authentic recipe that we learnt to make in Bali, when we lived there. The main differences are that we pan fry the tempeh, rather than deep frying. The original version of this recipe is accidentally vegan. Lemongrass– to add a slight fragrance. It’s only for flavour and aroma, so it will be removed before serving. Simply mix together soy sauce and water in a large frying pan. Then, add the tempeh strips in a single layer and cook for around 5 minutes over a medium heat once the mixture starts to simmer. Then, flip the tempeh and steam for 5 minutes more. Make the spicy sauce Nasi Campur– in Bali, tempeh kecap is almost always served as part of a nasi campur. We definitely recommend you try this! We’ve suggested recipes for a vegan nasi campur below, in the ‘serve this with’ section.

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