Crispy tempeh with peanut-tamarind cream and cucumber

Creamy peanut, fresh lime

This starter is all about contrast: tempeh with a firm, nutty flavour and golden-brown edges, paired with a smooth cream that is creamy, tangy and lightly savoury all at once. Peanut butter binds the tamarind and lime juice into a sauce that clings to the tempeh. Cucumber ribbons add juiciness, while fried shallot brings a thin, crunchy layer. Serve the components close together, but don’t leave the cucumber on the warm tempeh for long; that way it stays fresh and crisp.

Tempeh is a fermented product made from whole soybeans, which gives it more texture than tofu. Don’t cut the slices too thick: thin pieces cook evenly and develop a larger crisp surface in the pan. Pat them dry beforehand and give them room while they cook. A crowded pan cools quickly, so the tempeh is more likely to soften as it cooks than to brown. Use a wide frying pan and cook in two batches if needed.

Tamarind paste varies in acidity and concentration from brand to brand. Start with the amount listed and taste the cream before thinning it; extra lime juice makes it fresher, while a little water mainly adjusts the consistency. Smooth peanut butter works best. Peanut butter with chunks makes the sauce less smooth, though it still works flavour-wise. Soy sauce adds salt and umami, so taste before adding extra salt.

Cucumber is available all year round, but in the warmer months it’s often especially good for adding a fresh, raw note. Use a vegetable peeler to make long ribbons, and leave out the watery, seedy middle if it becomes difficult to make ribbons. Cilantro has a distinctive herbal flavour; if you don’t enjoy it, use the same amount of flat-leaf parsley instead. The flavour will change, but the dish will still be balanced.

Serve this dish as a starter and allow for a few slices of tempeh per person. It works well before a simple rice meal or alongside other small vegetable dishes. You can whisk the cream until smooth ahead of time and keep it covered in the fridge; before serving, loosen it with a splash of water if it has thickened. It’s best to fry the tempeh and shallot just before serving, so their crisp edges don’t soften.