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.

Some of the ingredients: green beans in a bamboo steamer, tempeh, and macadamia nuts
The main ingredients
Sliced tempeh on a wooden chopping board surrounded by some green leaves
Sliced tempeh






Korean BBQ Tempeh and Salsa in a white serving dish, surrounded by macadamia nuts and lemon
Korean BBQ Tempeh and Salsa
Korean BBQ Tempeh and Salsa in a white serving dish, surrounded by macadamia nuts
Korean BBQ Tempeh and Salsa
Korean BBQ Tempeh and Salsa in a white serving dish, surrounded by macadamia nuts

Korean BBQ Tempeh & Salsa

Course: Appetiser, Entrée, Small Meal
Cuisine: Asian, Mediterranean
Keyword: Asian, Comfort Food, Dairy-Free, Gluten-Free, High Protein, Meat Substitute, Nut-Free Option, Pescatarian, Refined Sugar-Free, Savoury, Summer, Vegan, Vegetarian, Yeast-Free Option
Cook Time: 1 hour
Total Time: 1 hour
Servings: 4 sides
Calories: 256 kcal
Author: Silvia Morris

You might think an Asian and Mediterranean fusion sounds a bit strange, however the Korean BBQ tempeh and salsa pairs to make a delightful, summer dish.




  • 300 g tempeh sliced into ½ cm (⅕") slices
  • ¼ cup macadamia nuts toasted and crushed into small pieces



  • 120 mL  orange juice freshly squeezed (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


  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. Slice the beans into ½ cm (⅕") slices, then mix with the pesto to create the salsa.

  7. 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.
Nutrition Facts
Korean BBQ Tempeh & Salsa
Amount Per Serving
Calories 256 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 796mg 33%
Potassium 555mg 16%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 7g
Protein 17g 34%
Vitamin A 11.5%
Vitamin C 24%
Calcium 11.3%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

Please read the Silvobeat nutritional facts disclaimer.

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