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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Tofoo Tempeh Sando
PREP TIME: 15 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
400g Coconut Milk
20g Essential Cuisine Street Food Chef Peanut Free Satay Style Seasoning
20g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning
15g Cornflour
10g Maple Syrup
1 Loaf of of milk bread
¼ Red cabbage, finely shredded
10ml Red wine vinegar
Method...
1. In a pan, boil the coconut milk with 20g Street Food Chef Peanut Free Satay Style Seasoning, 20g Street Food Chef Fragrant Thai Style Seasoning and the maple syrup. Let down the cornflour with a little water. Add to the coconut milk and cook out for 2 minutes. Set aside to cool.
2. Mix the cabbage with the vinegar and set aside.
3. Deep fry the Tofoo Tempeh at 170-180°C for 4–7 minutes until golden brown and crispy.
4. Slice the milk bread into 20 slices. Remove the crusts. Spread with the katsu sauce. Add the Tempeh, sprinkle with the cabbage, then top with the milk bread to form a sandwich.
5. Slice the sides to make a perfect line.
Chefs Tip: Drizzle Rich Sauces Real Mayonnaise on top of the sandwich and add chopped chives as a garnish.
