Ingredients
4
4 servings
- •16 oz tempeh
- •¼ cup cornstarch
- •1 teaspoon paprika
- •4 cloves garlic, sliced, divided
- •4 teaspoons ginger, grated, divided
- •2 tablespoons sesame oil, divided
- •2 tablespoons rice wine
- •4 tablespoons soy sauce, divided
- •¼ cup oil
- •½ teaspoon red pepper flakes
- •1 tablespoon tomato paste
- •¼ cup vegetable broth
- •1 tablespoon rice vinegar
- •1 tablespoon honey
- •sesame seed, optional, to garnish
- •1 tablespoon cornstarch
- •2 tablespoons water
Instructions
- Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
- Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
- Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
- In the same pan, add in oil and sesame oil on medium-high heat.
- Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
- Add the tomato paste and vegetable broth, and stir until incorporated.
- Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
- Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
- Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 530
- Carbohydrate: 31g
- Fat: 36g
- Fiber: 0g
- Protein: 23g
- Sugar: 11g
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