Grilled tempeh skewers with tamarind and cucumber

Sticky, tangy and with a fresh crunch

Tempeh has a firm bite and an earthy, nutty flavor of its own. That means it can stand up to a bold marinade without losing its texture. Here, tamarind brings a deep, fruity tang; palm sugar softens it and helps the outside turn glossy on the grill. Garlic and red chili add aroma and heat, while a little soy sauce rounds out the savory flavor. The result is distinctly tangy and savory, not sweet like a thick barbecue sauce.

Tamarind paste varies by brand: some jars contain concentrated paste, while others hold a thinner, milder product. If using a potent paste, start with a level tablespoon and taste the sauce before adding it to the tempeh. If it tastes very sharp, stir in a little extra water or a pinch of palm sugar. Tamarind paste is available at many Asian grocery stores and larger supermarkets. Don’t have palm sugar? Dark brown sugar works too, although it gives a slightly different caramel flavor. It’s best not to use ready-made sweet tamarind sauce; it’s hard to control the balance of acidity and sugar in it.

The grill makes all the difference to the texture here. Tempeh is dense, so thick chunks stay juicier than thin slices. A well-preheated grill pan or barbecue quickly gives it browned spots; turn the skewers regularly so the sugar doesn’t burn in one place. Keep the heat at medium and brush the tempeh with the reserved sauce towards the end. The outside turning dark and sticky is exactly what you want, but burnt sugar tastes bitter. A regular frying pan works too: brown the chunks all over, turning them carefully.

Cucumber ribbons lighten the plate and add a fresh crunch alongside the warm, firm tempeh. Use a vegetable peeler to shave them into long strips and season them with lime and a little salt just before serving. That way they stay crunchy rather than watery. An extra lime wedge at the table is handy for anyone who wants more acidity; a few drops over the skewers bring out the tamarind flavor even more.

Serve the skewers as a side dish with steamed rice, roasted vegetables or a meal made up of several small dishes. They’re substantial enough to serve as a light lunch too, perhaps with some extra rice. Once cooled, leftover tempeh can be stored covered in the fridge and eaten within two days. Reheat it in a pan to give the outside a little color again; store the cucumber separately and, ideally, prepare it fresh.