Lemon Harissa Tempeh
This Lemon Harissa Tempeh is a great, versatile recipe, to add both protein and vibrance to a dish. It can be used in so many different ways. For example, on top of a salad, or with a noodle or rice dish, or you could put it in a sandwich with whatever else you want. It's fragrant and fruity but spicy too. And it only takes about 20 minutes to make.
Vegetarian, Dairy-free, Plantbased
Serves 2-3 (depending on what you're using it for) | 20 minutes
Ingredients:
Vegetable oil
200grams tempeh, cut into triangles (or whatever shape you want)
Juice of 1 lemon
1 tablespoon harissa paste
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 teaspoon dark brown sugar (swap for maple syrup if you want)
Salt and white pepper
Small piece of red chilli, finely diced
2 spring onions, finely chopped
Method:
1) In a large frying pan, start by heating about 2 tablespoon of vegetable oil on a medium heat.
2) Add your tempeh and fry until golden brown on both sides. About 4 minutes each side if using triangles. 8 minutes in total.
3) Meanwhile in a small bowl, mix together all the ingredients for the sauce (lemon juice, harissa paste, soy sauce, sesame oil, brown sugar, salt + white pepper, spring onion + red chilli)
4) Turn down the heat of your frying pan and pour the sauce over the tempeh.
5) Mix well and heat through for about 5 or so minutes until the sauce is thick, sticky and coating the tempeh, and it's crispy at the edges.
6) Serve up with whatever you want!
Additions or swaps:
You could add more harissa paste if you like things spicier. You could also add any other seasoning you want to the sauce. It's a great recipe to experiment with adding different flavours to.
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As always, if you decide to try the recipe out, feel free to share a photo with me on Instagram @lily_inthekitchen. I’d love to see your recreation.