
2
Easy
10 minutes, plus 30 minutes’ pickling time
10 minutes1. Heat the olive oil in a pan and fry the tempeh until golden brown.
2. Add the ginger, BBQ sauce, syrup and soya sauce to the pan. Reduce until thick.
3. Place the cucumbers in a large jar. Combine the vinegar, sugar, water, coriander seeds, mustard seeds, salt, black peppercorns and dill. Pour over the cucumbers, then allow to stand for at least 2 hours or overnight.
4. Serve the tempeh with the rice and pickled cucumbers.
Photography and Videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones
The Woolworths PlantLove™ range offers a variety of tempeh options. From chickpea to soybean, there are versatile plant-based alternatives that are easy to cook, packed with flavour, and perfect for anyone looking to explore more plant-based meals.