Korean BBQ Tempeh with Green Bean & Macadamia Salsa

This Korean BBQ tempeh with salsa is proof that tempeh just got a whole lot sexier! Thinly sliced tempeh with Korean inspired BBQ marinade is complemented perfectly with the crispy green bean and pesto salsa, and toasted macadamias.

You might think a fusion of Asian and Mediterranean flavours sounds a bit strange, but trust me, it works!

This dish would make a delightful appetiser, or serve it with some rice or grains to turn it into a satisfying main.

Slice the tempeh

Korean BBQ Tempeh

Drizzle the marinade over the sliced tempeh

Korean BBQ Tempeh

Bake the tempeh

Korean BBQ Tempeh

Slice the beans

Korean BBQ Tempeh

Mix the sliced beans with the pesto to make the salsa

Korean BBQ Tempeh

Lightly crush the macadamia nuts

Korean BBQ Tempeh

Serve and enjoy the delicious Korean BBQ tempeh with crispy bean and macadamia salsa

Korean BBQ Tempeh


Korean BBQ Tempeh


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5 from 1 vote
Korean BBQ Tempeh with Green Bean and Macadamia Salsa
Total Time
1 hr
Course: Main Course, Mains
Cuisine: Asian, Korean
Keyword: BBQ, Bean, Korean, Macadamia, Pesto, Salsa, Tempeh
Servings: 4 sides
Author: Silvobeat
  • 300 g 10⅗ oz tempeh, sliced into ½ cm (⅕") slices
  • 120 g 4⅕ oz green string beans ends trimmed
  • ¼ cup macadamia nuts toasted and crushed into small pieces
  • 120 mL 4 fl oz freshly squeezed orange juice (approximately 1 orange)
  • 3 Tbsp tamari or substitute with soy sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp maple syrup
  • 1 Tbsp rice wine vinegar
  • 1 tsp smoked paprika
  • 1 garlic clove minced
Basil Pesto
  • 1/3 cup fresh basil firmly packed, with stems
  • 1 Tbsp olive oil
  • 1 Tbsp pine nuts
  • 1 tsp fresh lemon juice
  • 1/2 small clove garlic minced
  • 1 tsp nutritional yeast (optional)
  • pinch salt
  • pinch cracked pepper
  1. In a small bowl, whisk together all the marinade ingredients. Reserve ¼ cup of the marinade for later. Drizzle the rest of the marinade over the tempeh to evenly coat, and leave to marinate for a minimum of 30 minutes. Flip after 15 minutes to keep moist.
  2. Preheat oven to 180°C (356°F).
  3. Steam the beans for 5-7 minutes, until cooked but still a little crispy. Be sure not to overcook them as some crispness will add texture to the dish. Once steamed, cool under running cold water or in an ice bath to prevent them from cooking further.
  4. Arrange the tempeh in a single layer on a large baking tray lined with baking paper. Drizzle over any marinade left in the dish that was used to marinate it. Using a pastry brush, brush the tempeh to coat evenly with the sauce.
  5. Bake the tempeh for 10 minutes, then flip, and use half of the reserved marinade to brush over the tempeh. Bake for a further 5 minutes.
  6. Make the pesto: Add all ingredients to a food processor and blend until well combined, but not completely smooth (leave a few small chunks for some texture). You may need to scrape down the sides of the processor halfway through processing to ensure everything gets blended.

  7. Slice the beans into ½ cm (⅕") slices, then mix with the pesto to create the salsa.
  8. Arrange the tempeh on a serving plate and brush the remaining marinade on top. Cover with the bean salsa and sprinkle over the crushed macadamias.

Recipe Notes
  • For an extra smoky flavour, try adding 2 tsp liquid smoke to the BBQ marinade.

Hi, I'm Silvo, and this is my beat: a creative collection of plant-based, whole food recipes that are drool-worthy, healthy, and simple to make.

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