Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 60 ml of calamansi juice, 60 ml of soy sauce, 15 grams of brown sugar, 3 minced cloves of garlic, 15 grams of grated ginger, 30 ml of atsuete oil, and 2 grams of black pepper to create the marinade.

2. 2

   Place 500 grams of tempeh slices into the marinade, ensuring each piece is fully coated, and let it marinate for at least 20 minutes.

3. 3

   Preheat a charcoal grill to medium-high heat, making sure the coals are evenly distributed and glowing.

4. 4

   Carefully place the marinated tempeh slices on the hot grill grates and grill for 4-5 minutes per side until well-charred and cooked through.

5. 5

   While grilling, brush the tempeh with any remaining marinade to build up the glaze and enhance the flavor.

6. 6

   Once grilled, remove the Inihaw na Tempeh from the grill and arrange the 8 slices on a serving platter.

7. 7

   Garnish the dish with 1 thinly sliced small red onion and 2 grams of chili flakes if desired, serving immediately.