Cooking tempeh with everybody’s favourite peanut sauce is a sure fire way to make sure there are no leftovers. The cubes allow for a really good sear to make the tempeh extra crispy!
1. In a large pan, add the cooking oil and heat over medium heat. Once hot, add the tempeh. Sear for 5 minutes to develop golden colour on all sides.
2. Add the nut butter, miso, maple syrup, soy sauce and water. Stir to combine and coat the tempeh evenly. If you want it more saucy, add another splash of water. Turn the heat to low and simmer until the slaw is ready.
3. In a bowl, place the shredded cabbage, cucumber and kimchi brine. Mix to combine.
4. Warm your tortillas in the oven at 350F. Build your tacos with a scoop of tempeh, then the slaw and top with sliced green onions.
