1kg tempeh, cut into 6cm x 1cm strips (4 strips per baguette)
40g Chinese five spice
100ml soy sauce
25g caster sugar
500g tomato and caramelised onion relish
400g red cabbage, finely sliced
50ml lime juice, bottled
15ml sesame oil
150ml sweet chilli sauce
8g garlic, finely chopped
15g ginger, finely chopped
50g coriander, picked
50g mint, picked
50g sliced red chillies
Combine the red cabbage, lime juice, sesame oil, sweet chilli sauce, garlic and ginger. Mix well and set aside to macerate for approximately 1 hour.
For the tempeh, coat in five spice and pan fry strips in a hot pan or wok with a splash of oil. Deglaze the wok with soy sauce and caster sugar. Set aside ready to plate.
Fill baguettes with the tempeh and red cabbage slaw. Garnish with picked coriander, mint and sliced chilli.