Sweet Thai Chili Tempeh-NEW - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

80 g

Ingredients

	Metric	Imperial
Soy tempeh, cut into half inch squares	2 kg	4 lbs 7 oz
Sweet chilli sauce	850 mL	3 cups + 6 Tbsp
Green onions, chopped	60 g	2 oz

Cut tempeh block into half inch/1.25 cm cubes. Pl., Tempeh cubes into an insert pan so that each piece can lay flat.
Pour the sauce over the Tempeh pieces, turn to coat in the mixture. Cover and let marinate for at least 30 minutes up to overnight. CCP-Maintain < 40°F/4°C until ready to bake. Flip the Tempeh halfway through marinating time.
Preheat convection oven to 400°F/200°C and lined baking sheet with parchment paper. Transfer the marinated pieces of tempeh to the baking sheet using a slotted spoon, reserving the extra marinade.
Bake for 10 minutes. Remove from the oven and brush with the reserved marinade. Return to the oven and bake for another 10 minutes until golden brown and crispy on the edges. CCP-cook to an internal temperature of 140°F/60°C. Transfer to an insert pan with lid. CCP-Maintain >140°F/60°C until ready to use.
At point of service, serve 80 g of sweet chili Thai Tempeh using 3 oz s poodle. Garnish with green onions.
CCP-maintain: product held at > 140°F/60°C. Temperature should be taken every two hours during holding.

Serve over a bed of steamed rice, and garnish, with a wedge of lime (sides not included in nutritional information).