Crispy fried tempeh with ginger, lime and sesame gets a fresh counterpoint from apple and cabbage. Served on hearty rye bread, it makes a lunch full of savory, nutty flavors and plenty of crunch.
This open-faced rye sandwich is all about contrast: the tempeh is firm, savory and nutty, while the apple slaw stays juicy and pleasantly tart. Rye bread has enough character to hold its own alongside the soy sauce and sesame. Choose sturdy slices that are easy to top; very soft bread gets soggy more quickly once the slaw is added.
A quick marinade of soy sauce, fresh ginger and lime juice gives the tempeh flavor without making the slices soggy. Ten minutes is enough. Let any excess marinade drip off before coating the tempeh in sesame seeds: this helps the seeds stick better and prevents a wet layer from forming in the pan. Fry over medium heat in a thin layer of oil. Cooking it gently gives the sesame time to turn golden brown before the tempeh gets too dark.
Thin strips of white cabbage stay crunchy and go well with the soft, slightly tart apple. Apples and cabbage are plentiful, especially in fall and winter, but firm storage cabbage and apples are usually available outside that season too. Slice the cabbage as thinly as possible with a sharp knife or mandoline; thin strips absorb the rice vinegar more evenly. Toss the slaw just before serving so the apple stays fresh and the cabbage keeps its bite.
Rice vinegar has a milder acidity than many wine vinegars. If you don’t have any, use apple cider vinegar and start with a little less; taste and add more if needed. A little honey rounds out the dressing, but keep it modest so the bread doesn’t turn sweet. You can replace the white cabbage with finely sliced pointed cabbage. Use fresh ginger and lime for the tempeh where possible; lemon juice also works, with a slightly different freshness.
Lightly toast the rye bread if you want it sturdier with a crisp surface. Add the toppings just before eating, with the slaw underneath or beside the tempeh, so the bread doesn’t absorb moisture too quickly. Serve two topped slices per person for lunch, with any remaining slaw on the side if you like. Store leftover tempeh and slaw covered and separately in the refrigerator, and eat within two days; briefly fry the tempeh again in a pan to crisp up the outside.
Cut the tempeh into slices about ½ cm thick. Stir the soy sauce, ginger and lime juice together in a shallow dish. Add the tempeh and leave to marinate for 10 minutes, turning the slices halfway through.
Meanwhile, cut the white cabbage into thin strips. Cut the apple into thin matchsticks. In a bowl, mix the rice vinegar, honey, salt and a few grinds of black pepper. Toss the cabbage and apple with the dressing and set aside.
Remove the tempeh from the marinade and briefly let any excess liquid drip off. Press both sides of the slices into the sesame seeds.
Heat the oil in a frying pan over medium heat. Fry the tempeh in a single layer for 3–4 minutes per side, until the sesame seeds are golden brown and the tempeh is heated through. Cook in two batches if needed.
Lightly toast the rye bread if you like. Divide the apple slaw among the slices and place the sesame tempeh on top. Serve straight away.
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