Starters and soups

  • Preparation:15 min
  • 30 min
  • Cooking time:15 min
  • people 4 people



  1. The tempeh satays:

    Cut the tempeh into large chunks and put them in a bowl.

  2. Take a bowl for the marinade and mix the Smoked Shoyu, sesame oil, garlic, Yuzu Pepper Paste, grated ginger and the lime juice. Pour it over the chunks of tempeh, stir carefully to cover all the pieces, cover the bowl and place in the fridge for 30 minutes.

  3. Preheat the oven to 180°C. Remove the pieces of tempeh from the marinade and stick them onto a skewer. Put some sesame seeds on a plate and press the tempeh satays into the seeds to cover them on all sides. Place a piece of baking parchment on a baking tray and place the satays on top. Bake for 10 minutes, flip the satays and bake for another 10 minutes until lightly browned.

  4. The sea weed salad:

    Soak the wakame in lukewarm water for 15 minutes. Let it drain and squeeze out the liquid.

  5. Rinse the bock choy and cut the white stalks and green leaves into bite-sized pieces. Briefly fry in some olive oil and let cool.

  6. Make the dressing for the salad. Mix the mirin, sesame oil, Tamari Less Salt, rice syrup and the lime juice with the shallot, the chilli pepper, the garlic and the grated ginger.

  7. Mix the bock choy with the wakame, pour the dressing on top and finish with some sesame seeds. Serve the salad with the fried tempeh satays.