Baked Tempeh With Curry Glaze Recipe

About this recipe

This high-protein vegetarian dish features baked tofu coated in a flavorful curry and soy sauce glaze. Perfect for a satisfying and healthy dinner option.

Ingredients

• - Mae Ploy Yellow Curry Paste
• 2 X 77G Ice Kitchen - Thai Red Curry Paste
• 250 Ml Kikkoman Less Salt Soy Sauce
• 400 g Manning Impex Frozen Tempeh 400G
• 380G Ferns' Hot Curry Paste, 380G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut 500 g of tempeh into three slices, each about 1/2 inch thick. Stack the slices and cut them diagonally into triangles.
3. 3. In a small bowl, mix 1/3 cup of curry paste and 3 tablespoons of soy sauce until well combined.
4. 4. Line a baking dish with parchment paper for easy cleanup. Arrange the tempeh triangles in a single layer in the dish.
5. 5. Pour the curry and soy sauce mixture over the tempeh, ensuring each piece is evenly coated.
6. 6. Bake the tempeh in the preheated oven for 30 minutes, turning the pieces twice during cooking to ensure even baking.
7. 7. Remove the tempeh from the oven and let it cool slightly before serving. Enjoy your flavorful Thai-inspired dinner!