If you’re craving a meal that’s crispy, creamy, fresh and packed with flavour, this Crispy Tempeh with Sprout Slaw and Spiced Macadamia Satay is sure to satisfy. Golden pan-fried tempeh is paired with a vibrant cabbage and sprout slaw, then finished with a velvety macadamia satay sauce infused with warming spices.
Tempeh, also known simply as tempe, is a delicious fermented plant-based protein originating in Indonesia, where it has been enjoyed for centuries. Traditionally made from whole fermented soybeans, tempeh is now also produced from other legumes such as fava beans and chickpeas, offering a range of flavours and nutritional benefits. Its firm texture and nutty taste make it an ideal meat alternative, especially when pan-fried until golden and crisp.
Inspired by the bold flavours of Southeast Asia and given a uniquely Australian twist with locally grown macadamias, this nourishing dish is naturally gluten-free, dairy-free and rich in plant protein. It’s equally at home as a wholesome midweek dinner or an impressive dish for healthy entertaining.
Therapeutic notes
Tempeh is an excellent source of plant-based protein and provides beneficial probiotics created during fermentation, supporting gut health and microbial diversity. It is also rich in iron, calcium and B vitamins, making it a nutrient-dense choice for plant-forward eating.
Sunflower sprouts provide chlorophyll, vitamin E and antioxidant compounds, while cabbage contains glucosinolates that support the body’s natural detoxification processes and nourish beneficial gut bacteria. Watercress contributes vitamin C, folate and protective phytochemicals, and cherry tomatoes are rich in lycopene, a powerful antioxidant associated with cardiovascular health.
Macadamias and macadamia oil are naturally high in heart-healthy monounsaturated fats, which help enhance the absorption of fat-soluble vitamins and contribute to satiety. Together, these ingredients create a colourful, nutrient-dense meal that supports digestive health, reduces inflammation and delivers sustained energy while celebrating fresh, seasonal produce.
Frequently asked questions
What is tempeh?
Tempeh is a traditional Indonesian food made by fermenting whole soybeans into a firm, cake-like block. It has a nutty flavour, a satisfying texture and is naturally rich in plant-based protein, fibre and beneficial nutrients.
Is tempeh healthier than tofu?
Both tempeh and tofu are nutritious, but tempeh is less processed and contains more protein, fibre and naturally occurring probiotics due to fermentation. It also has a firmer texture, making it ideal for grilling, baking and pan-frying.
Can I use chickpea or fava bean tempeh?
Absolutely. While traditional tempeh is made from soybeans, chickpea and fava bean tempeh work beautifully in this recipe and offer slightly different flavours while remaining high in protein.
Can I make this recipe nut-free?
Yes. Replace the macadamia satay with a sunflower seed or tahini-based sauce. The flavour will be slightly different but still delicious and creamy.
How do I make tempeh less bitter?
Some brands can have a slightly bitter flavour. Steaming the tempeh for 10 minutes before marinating or cooking helps mellow any bitterness and improves flavour absorption.
Is this recipe gluten-free?
Yes, provided you use a gluten-free tamari or soy sauce if included in the satay sauce, and ensure your tempeh is certified gluten-free if required.
Can I prepare this meal ahead of time?
Yes. The satay sauce can be made up to three days ahead and stored in the refrigerator. The slaw can be prepared a few hours in advance, but add the tomatoes and watercress just before serving to keep them fresh and crisp. Cook the tempeh just before serving for the best texture.
What can I serve with crispy tempeh?
This dish is delicious served with steamed jasmine rice, brown rice, quinoa, cauliflower rice or wrapped in lettuce cups for a lighter meal.
How should I store leftovers?
Store the tempeh, slaw and satay sauce separately in airtight containers in the refrigerator for up to three days. Reheat the tempeh in a frying pan or air fryer to restore its crispness before serving.
Crispy tempeh with slaw and macadamia satay
Here’s one of our tastiest vegan recipes prepared for a product shoot a while ago. Images by Nelly le Comte recipes by Sam Gowing and lovingly styled by all! Like what we do? Visit our Product Development page here.
Ingredients
For the tempeh
300 gram packet tempeh
100 grams organic coconut or chickpea flour
1/4 teaspoon paprika
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
Pinch salt
4–6 tablespoons coconut oil for frying
Fresh lime to serve
Instructions
1. Cut tempeh into thick batons
2. Combine flour, paprika, turmeric, cayenne pepper and salt in a large mixing bowl
3. Toss tempeh through seasoned flour, rubbing the mix well into the tempeh
4. In a large heavy based saucepan or electric wok heat oil over a high heat
5. Add tempeh a few pieces at a time so as not to cool the oil as this will increase the cooking time
6. Fry each piece until lightly golden – about 10-12 minutes
7. Drain well on paper towels
8. Divide tempeh on two serving plates, garnish with fresh lime
9. Serve with slaw and macadamia sauce
Cabbage & sprout slaw
- Total Time10 minutes
- YieldServes 4
- DietVegan
This crisp, vibrant slaw is the perfect accompaniment to crispy tempeh and rich macadamia satay. Packed with fresh sunflower sprouts, peppery watercress and crunchy cabbage, it delivers a refreshing contrast while adding fibre, antioxidants and phytonutrients to every bite. Lightly dressed with apple cider vinegar and macadamia oil, it’s a simple, nourishing salad that celebrates fresh seasonal produce and complements any plant-forward meal.
Ingredients
1/2 cup sunflower sprouts
1/2 cup shredded white cabbage
2 tablespoons apple cider vinegar
1 tablespoon macadamia oil
6 cherry tomatoes, quartered
1/2 cup small watercress sprigs, picked over
Salt and pepper
Instructions
- In a large bowl, combine the sunflower sprouts and shredded cabbage. Drizzle over the macadamia oil and apple cider vinegar, then toss gently to coat.
- Season with salt and pepper to taste.
- Gently fold through the quartered cherry tomatoes and watercress just before serving to keep the leaves fresh and vibrant.
- Prep Time: 10 mins
- Category: Plant-based
- Method: Salad
- Cuisine: Plant-based
Spiced macadamia satay
- Total Time10 minutes
- Yield500 ml 1x
- DietVegan
Ingredients
Instructions
1. Place all ingredients in a food processor and blend until smooth
- Prep Time: 10 minutes
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