1. Cube your tempeh into small skewers cubes + mix in a bowl with salt, pepper, garlic, paprika, chili flakes, sriracha, miso paste (optional), sesame oil, soy sauce or tamari, black + white toasted sesame seeds, chili paste + Unsweetened almondmilk or coconut milk. Set aside for 30-1hr to marinate, or even overnight if you’d like to infuse the most flavour. Save a small amount for dipping the sauce at the end to drizzle on top as well.
2. While that’s marinating, make your chili sauce with soy sauce, sesame oil, white vinegar, + sliced Thai chilis (you can use jalapeños as well for this) + lime juice.
3. Heat a grill pan with a little bit of olive oil + place your tempeh on wooden skewers. TIP: place wooden skewers in a bowl with water so they don’t burn during cooking. Place the skewers on the grill pan for 6-8 minutes on each side until grilled + crisped throughout.
4. Serve with white rice, lime wedges + your chili sauce.
Recipe courtesy of Califia FarmsⓇ