+GFO +SFO
These are so simple to throw together, but it’s the Asian-style marinade that makes them really special. If you don’t have an air fryer, you can cook these on a grill or in the oven. —KH
MAKES 4 SKEWERS
MARINADE
¼ cup (60 ml) soy sauce (or use coconut aminos for gluten-free and soy-free)
3 tbsp (38 g) brown sugar
2 tbsp (30 ml) rice vinegar
2 tsp (4 g) grated ginger
1 tsp sriracha
SKEWERS
1 (8-oz [227-g]) package tempeh, cut into 16 cubes (or use hemp tempeh for gluten-free and soy-free)
1 bell pepper, cut into 12 pieces
8 small wedges of onion
FOR THE MARINADE
Mix the soy sauce, brown sugar, rice vinegar, grated ginger and sriracha in a container with a tight lid. Add the tempeh, secure the lid and shake. Marinate the tempeh for 2 hours to 24 hours.
FOR THE SKEWERS
Assemble the skewers, dividing the veggies and tempeh evenly between them. Set any leftover marinade to the side for later.
Cook in your air fryer at 400°F (204°C) for 5 minutes, flip the skewers, brush on the leftover marinade and cook for 5 more minutes.