• 300g block of tempeh
• 6 mini wooden skewers
• 1 tablespoon golden syrup or honea
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1 pinch of smoked paprika

Cut the tempeh into 2cm cubes.

Place the sesame oil, ground ginger, soy sauce, smoked paprika and honea or golden syrup in a medium sized bowl, and mix well until combined.  Add the tempeh cubes and gently stir until evenly coated.  Cover with clingfilm and chill for at least 2 hours to let the flavours develop.

Thread the cubes onto  the skewers.  Cook on a BBQ or under a hot grill, for 3-5 minutes on each side turning regularly so they do do not burn, brush with any used marinade whilst they are cooking.  Serve hot.

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