In Indonesia, grilled tempeh skewers are sold as street food snacks. Here, we’ve added a sauce that uses the cooking liquid to bring out the exotic flavors of lemongrass and ginger even more.

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes. The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it’s cooked—otherwise, it may lose its crispness.

Crumbly tempeh is a perfect substitute for the minced meat used in Thai larb salads because of its texture and ability to soak up the flavors of the sauce.

Serve this easy-to-prepare entrée with stir-fried vegetables and steamed brown rice or soba noodles. 

Cooking the tempeh separately from the liquid infuses it with flavor without overpowering the chili with spices.