For the marinade, clean the chilli, carve lengthwise, remove seeds and wash. Peel the ginger, chop both finely. Mix 6 tablespoons soy sauce, lemon juice, chilli and ginger. Cut Tempeh into slices of approx. 1⁄2 cm thickness and marinate.
Cover and leave to stand for approx. 30 minutes, turning once.
Wash the cucumber and cut into strips. Clean and wash radishes and cut into thin slices. Mix both with ½ tsp. salt and let it stand for about 10 minutes. Wash the coriander and shake dry, drain.
Mix mayonnaise, 1 tablespoon soy sauce, ketchup and peanut cream. Season with salt and pepper.
Heat the oil in a frying pan. Remove Tempeh from the marinade and fry in the oil for about 2 minutes until crispy on both sides. First cut baguettes in half, then cut them lengthwise, but not through. Carefully press them apart slightly.
Spread the upper and lower cut surfaces with the mayo cream. Spread the vegetables and tempeh into the baguette pieces. Sprinkle with fried onions and coriander and serve immediately.