Soy-Ginger Glazed Tempeh Skewers with Pineapple

Servings: 4 | 40 minutes | 350 kcal

While the exact origin of this recipe is hard to trace, tempeh itself originates from Indonesia, where it has been a popular protein source for centuries. The fusion of soy-ginger glaze was inspired by East Asian cuisines, and the addition of pineapple gives it a tropical twist.

I first discovered this dish while I was traveling in Indonesia, the birthplace of tempeh. It was served at a small street-side eatery, and the combination of flavors immediately blew me away. It' been a staple in my vegan cookbook ever since!

Ingredients

200 grams Tempeh
2 teaspoons Fresh ginger
1/4 cups Soy sauce
1 cups Pineapple chunks
2 teaspoons Brown sugar
2 pieces Garlic cloves
8 pieces Bamboo skewers

Instructions

Cut the tempeh into bite-sized cubes and set aside.
In a bowl, mix together the soy sauce, grated ginger, crushed garlic, and brown sugar. This will serve as your marinade.
Place the tempeh cubes in the marinade and let them soak for at least 30 minutes, or overnight if possible.
Preheat your grill or broiler. While it' heating, thread the marinated tempeh and pineapple chunks alternately onto the bamboo skewers.
Grill the skewers, turning occasionally and basting with any remaining marinade, until the tempeh is nicely browned and the pineapple is slightly caramelized. This should take about 10-15 minutes.
Serve the skewers hot, garnished with fresh herbs if desired, and enjoy!