Korean Barbecue Sliders With Tempeh & Lettuce

Place the tempeh in a small frying pan, cover with water, set over a medium heat, and bring to a simmer. Cover and cook for 10 minutes. Remove the lid, drain, and cool. Cut into 2 horizontal slices, then cut each into 4 equal pieces, so you have 8 small “burgers”. Place the tempeh slices in a shallow pan that will accommodate them in a single layer.

In a small pan over a high heat, combine 120ml of the tamari, brown sugar, garlic, sambal oelek, ginger, 1 tablespoon of the rice vinegar, and 1teaspoon of the sesame oil. Bring to the boil.

In a small bowl, combine the corn flour and 1 tablespoon of water until smooth. Add to the sauce and cook for 1 minute or until thickened.

Pour the hot barbecue sauce over the tempeh, and marinate at room temperature for 30 minutes (or up to 24 hours in the fridge).

Preheat a grill to high. In a bowl, whisk together the 2 teaspoons of rice vinegar, remaining 1 teaspoon of tamari, remaining 1 teaspoon of sesame oil, toasted sesame seeds, and granulated sugar. Set aside.

Grill the tempeh slices, turning once, until they’re hot and crispy. Place 1 tempeh slice on each bun.

In a small bowl, toss the romaine lettuce and radishes with the dressing. Distribute among the buns and serve immediately.