Slice tempeh and marinate it in The Saucy Bean Stir-Fry Sauce for a few hours. Then bake or pan-fry the tempeh until it's crispy on the outside. Serve with stir-fried greens like bok choy or spinach.
Ingredients:
8 oz (225g) tempeh, sliced into 1/2 inch pieces
1/2 cup "The Saucy Bean Stir-Fry Sauce"
2 tablespoons olive oil or vegetable oil
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 green onion, chopped
Sesame seeds, for garnish
Instructions:
Marinate the Tempeh:
In a bowl, combine "The Saucy Bean Stir-Fry Sauce", sesame oil, minced garlic, and grated ginger.
Add the tempeh slices to the bowl and gently toss to coat them evenly in the marinade.
Let the tempeh marinate for at least 30 minutes, or for better flavor, leave it in the fridge to marinate overnight.
Cook the Tempeh:
Heat the olive oil in a large skillet over medium heat.
Remove the tempeh from the marinade, reserving the leftover sauce.
Fry the tempeh slices for 3-4 minutes on each side, or until they are golden brown and crispy.
Glaze the Tempeh:
Pour the reserved marinade over the cooked tempeh in the skillet.
Reduce the heat to low and cook for another 2-3 minutes, allowing the tempeh to absorb the sauce and glaze to thicken.
Serve:
Transfer the glazed tempeh to a serving plate.
Garnish with chopped green onion and sesame seeds.
Serve with steamed rice or vegetables.
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