"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prepare Tempeh
1. Slice the tempeh horizontally into very thin slabs about 3 mm thick, resembling samgyeopsal strips. Mince the garlic and mix it with the soy sauce in a small bowl, then brush this lightly over both sides of the tempeh slices. Let them rest for 10 minutes.
2. Rinse the perilla leaves and pat them completely dry. Place one perilla leaf on top of each tempeh slice, pressing gently so it adheres, and cut the slabs into manageable pieces if needed, keeping each piece topped with a leaf.
16 piece Perilla leaves (kkaennip)
Grill
3. Heat a grill pan or cast-iron skillet over medium-high heat (about 200°C / 400°F) and brush with the neutral oil. Sear the tempeh leaf-side up for 3 minutes until the underside is deeply golden and crisp.
1 tbsp Neutral oil (avocado or grapeseed)
4. Flip the pieces so the perilla leaf side meets the pan and cook for 1 to 2 minutes until the leaves turn fragrant and lightly charred at the edges, and the tempeh edges are crisp like rendered pork belly. Do not let the leaves burn.
Finish and Serve
5. Transfer to a platter and immediately brush with the toasted sesame oil, then sprinkle with flaky sea salt and toasted sesame seeds. Serve hot with the lettuce leaves for wrapping, or enjoy on its own with rice.
