SWEET AND SPICY TEMPEH
A bowl of sweet and spicy tempeh that will get you excited about tempeh. Pan fried tempeh simmered in a sweet adobo soy sauce. An easy vegan weeknight dinner.
Provided by Catherine Perez
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Prepare your sauce by adding soy sauce, maple syrup, rice vinegar, adobo sauce and garlic in a bowl and whisking it together with a fork until well combined.
- Slice your tempeh into desired pieces. I recommend making your slices thin by cutting your tempeh down the middle. Then cut each rectangle in half lengthwise and then cut into even inch squares.
- Add tempeh to a large skillet with enough water to cover your tempeh, salt it (about 1/4 teaspoon salt to the water), and then bring to a simmer for 8 minutes. Drain the water and then place tempeh into a bowl with cornstarch, garlic powder and thyme and toss to coat.
- Dry your pan, then return to a medium heat with a little oil and sauté your onions and peppers with a pinch of salt until softened.
- Push your peppers and onions to the side of the pan, add a little more oil to the empty side and add your tempeh and cook on both sides until golden, about 2-3 minutes per side.
- Once the tempeh is golden on both sides, pour in your sauce and mix everything back together and allow the sauce to simmer and thicken around the tempeh for about 2-3 minutes, making sure the sauce coats the tempeh well.
SWEET AND SPICY TEMPEH BOWLS
Sweet and Spicy Tempeh Bowls are the perfect make-ahead vegetarian meal prep, with a medley of colors, textures, and bold flavors.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cut the block of tempeh into 32 thin triangles. For the block I used, I first cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make the pieces thinner. Add the tempeh triangles to a large non-stick skillet.
- Make the sweet and spicy marinade by combining the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn the skillet on to medium-high and simmer the tempeh, stirring occasionally, until the liquid evaporates and the tempeh begins to brown just slightly (about 10 minutes). Remove the tempeh from the heat.
- To make the polenta, combine the cornmeal, salt, and water in a medium sauce pot. Place the pot over medium-high heat and bring it up to a boil while whisking. Once it reaches a boil, turn the heat down to medium-low and continue to simmer 2-3 minutes more, or until the polenta has thickened. Remove the polenta from the heat and stir in the butter.
- To build the bowls, start with 1 cup of the polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, a pinch or two of shredded cheddar (about 1/2 oz.), 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.
Nutrition Facts : ServingSize 1 Serving, Calories 667.15 kcal, Carbohydrate 68.68 g, Protein 25.83 g, Fat 34.3 g, Fiber 12.1 g, Sodium 1020.15 mg
SWEET AND SPICY TEMPEH WITH LONG BEANS
An Indonesian family gifted us some homemade tempeh and recommended frying it with long beans. So we excitedly headed home and did just that! You can find long beans at most Asian markets. Green beans make a good substitute. Serve over hot rice.
Provided by Culinary Slut
Categories Tempeh Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
- Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
- Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.
Nutrition Facts : Calories 884.9 calories, Carbohydrate 111.6 g, Fat 28 g, Fiber 13.9 g, Protein 58 g, SaturatedFat 5 g, Sodium 1410.6 mg, Sugar 12 g
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