- Tempeh marinade
- 16 ounces tempeh
- ¼ cup cornstarch
- 1 teaspoon paprika
- 2 cloves garlic, sliced
- 2 teaspoons ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- 2 tablespoons oil
- Aromatics
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 2 cloves garlic, sliced
- 2 teaspoons ginger, grated
- ½ teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- ¼ cup vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- Cornstarch mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
ingredients
directions
1. Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl. |
2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl and mix until incorporated. Cover and chill in fridge for 1 hour minimum. |
3. Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan. |
4. In the same pan, add in oil and sesame oil on medium-high heat. |
5. Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute. |
6. Add the tomato paste and vegetable broth, and stir until incorporated. |
7. Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated. |
8. Combine the cornstarch with the water in a small bowl until paste forms. Add into sauce mixture and stir until sauce thickens. |
9. Return the tempeh to the pan and allow to incorporate with the sauce. |
Notes
 OMG, this is terrible. Don't ever make this again. |
Categories
Vegetarian, Vegetarian Dishes
