Tempeh and Vegetables Wraps

Total servings: 4


200 g tempeh, cut in 1 cm cubes
2 Tbs shoyu
3 Tbs water
1 Tbs ginger syrup
100 g carrots, diced
1 medium onion, chopped
3 Tbs seroendeng
3 Tbs barbecue sauce
salt and pepper to taste


Marinate the tempeh in the mixture of shoyu, water and ginger syrup for about 30 minutes, turning the tempeh a few times. Drain tempeh.

Put vegetable oil in skillet and bake tempeh on both sides until crispy on the outside. Add the carrot and onion and bake for 5 minutes. Take skillet from heat and barbecue sauce and add seroendeng (mixture of grated coconut, peanuts, onions and spices). Bring to taste with salt and pepper.

Divide over 4 pieces aluminum foil and form wraps. Grill the wraps on both sides during 5 minutes.

Serve the tempeh and vegetable wraps immediately.

Vegan: Yes
Vegetarian: Yes