BBQ Tempeh with Corn Salad

Ingredients

• For the BBQ Tempeh
• Tempeh 2 x 200g blocks
• BBQ sauce 150 ml
• Soy sauce 2 tbsp
• Maple syrup 1 tbsp
• Garlic cloves, minced 2
• Smoked paprika 1 tsp
• Olive oil, for cooking 1 tbsp
• For the Corn Salad
• Sweetcorn kernels (canned or frozen, thawed) 2 x 300g cans
• Red pepper, deseeded and diced 1
• Red onion, finely chopped 1/2
• Fresh coriander, chopped small bunch
• Lime, juiced 1
• Olive oil 2 tbsp
• Salt and freshly ground black pepper to taste

Method

1. Prepare the tempeh marinade: In a shallow dish or bowl, whisk together the BBQ sauce, soy sauce, maple syrup, minced garlic, and smoked paprika.
2. Cut the tempeh blocks into 1.5cm thick slices or cubes. Add the tempeh to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes, or longer in the fridge for deeper flavour.
3. While the tempeh marinates, prepare the corn salad. Drain the sweetcorn and place it in a large mixing bowl. Add the diced red pepper and finely chopped red onion.
4. Add the chopped fresh coriander to the bowl. In a small separate bowl or jug, whisk together the lime juice and 2 tbsp of olive oil to make the dressing.
5. Pour the dressing over the corn salad ingredients. Season with salt and freshly ground black pepper, and toss gently to combine.
6. Heat 1 tbsp of olive oil in a non-stick frying pan or on a griddle pan over a medium-high heat. Add the marinated tempeh pieces in a single layer. Cook for 4-6 minutes per side, or until golden brown and slightly caramelised. Alternatively, bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 15-20 minutes, turning halfway.
7. Serve the BBQ tempeh hot alongside the fresh corn salad.