104

INGREDIENTS

FOR BASE

400 g tempeh

125 ml (½ cup) neutral-

tasting oil

MARINADE

1 Tbsp red rice yeast or a

few drops of red colouring

(optional, for colour)

2 blocks fermented red tofu

2 Tbsp ground flaxseed

powder

125 ml (

1

/

2

cup) stock

90 g sugar

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

1

/

2

Tbsp rice wine (optional)

1 Tbsp maltose (or any

mild-tasting, light-coloured

syrup)

2 Tbsp sesame oil

1

/

2

tsp five-spice powder, or

to taste

1

/

2

tsp ground ginger, or to

taste

1

/

2

tsp chilli powder, or to

taste

1

/

2

tsp ground white pepper

powder, or to taste

1

/

2

tsp ground black pepper,

or to taste

1 tsp liquid smoke (optional

but highly recommended)

1

/

2

Tbsp white miso or

fermented bean paste

1 tsp marmite (optional)

GLAZE

1 Tbsp maltose

1 Tbsp water or red water

(see method)

METHOD

1.

Steam tempeh for 5–10 minutes and let cool before placing in a

food processor and blending with oil into a thick, smooth paste.

2.

Make red water for marinade. Mix

1

/

2

cup hot water and red rice

yeast in a bowl, or combine in a pot and bring to a boil. Strain and

let cool. Set aside 1 Tbsp red water for the glaze.

3.

Add remaining red water and marinade ingredients to the blended

tempeh in the food processor. Blend until combined and well mixed.

4.

Transfer tempeh paste to a bowl. Cover and refrigerate overnight or

for at least 6 hours.

5.

Preheat the oven to 180ºC. Line a baking tray with baking paper.

Using a spatula, spread a layer of chilled paste, about 0.4-cm thick,

on the prepared tray. The edges will be thinner, so gently push

them inwards a little to minimise any burning. Spread cling film

over the paste and flatten with a rolling pin.

6.

Bake for about 25 minutes until paste is dry to the touch and able to

be lifted slightly in one piece. Set aside to cool slightly.

7.

Meanwhile, increase the oven temperature to 230ºC. Mix the

ingredients for the glaze together.

8.

Cut baked paste into bite-sized slices. Brush one side of each slice

with glaze and arrange glaze-side up on a lined baking tray.

9.

Bake for 7–10 minutes then flip each slice over and glaze the other

side. Grill in the oven for another 5 minutes or until slightly charred.

Watch carefully here, as at this point the tempeh burns easily!

10. Remove from the oven and let cool. Minimise touching the slices

when hot, as they break easily but will harden when cooled. Brush

cooled slices with the remaining glaze to make them look shinier,

if preferred. These can be kept refrigerated in an airtight container

for 1–2 weeks.

NOTES

•

Unlike meat, tempeh has very low fat and water content. Steaming gets

rid of its fermented beany taste and introduces moisture, while adding oil

"fattens"it. This is important for achieving a moist and rich texture.

•

Flaxseed powder is vital as its proteins bind everything so that your

bak kwa

won’t become bacon crumbles upon being touched!

•

Don't spread the paste thinner than 0.3–0.4 cm as it will burn quite easily.

Timing control is really important – remove immediately if you start to see

smoke. If it’s black and bitter, it’s too burnt to eat.

•

To prevent sticking, store each slice between greased or baking paper.

•

Gluten-free options: swap soy sauce for tamari or amino seasoning.

tempeh bak kwa

Makes 12–15 bite-sized pieces