Directions
- 1Preheat oven to 180 degrees.
- 2Cut tempeh into strips and drizzle with some oil.
- 3Spread the tempeh strips on a baking sheet with baking paper and bake for 20-25 minutes until crispy.
- 4Heat a pan on the stove and add the crispy tempeh, soy sauce, ketjap, and sambal. Mix until the tempeh is sticky.
- 5Bake the flatbreads in the oven. Then divide the tempeh over 2 flatbreads and top with pickled onion, cucumber, sriracha mayo, crispy chili oil, and sesame seeds.
Ingredients
- 400 gr tempeh
- 3 el ketjap
- 4 el ketjap
- 2 el sojasaus
- 1 tl sambal
- 2 tl sambal
- 0 olie
- 2 flatbreads
- 0 ingelegde komkommer en ui
- 0 sriracha mayo
- 0 crispy chili olie
- 0 sesamzaadjes
Equipment
ovenbaking sheetpanwooden spatula
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