Asian Tempeh Recipes
GENERAL TSO'S TEMPEH RECIPE BY TASTY
Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Calories 531 calories, Carbohydrate 32 grams, Fat 36 grams, Fiber 0 grams, Protein 23 grams, Sugar 11 grams
GOCHUJANG-GLAZED TEMPEH & BROWN RICE BOWLS
If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs.
Provided by Adam Dolge
Categories Healthy Grain Bowl Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
- Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.
- Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes. Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.
- Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.
- Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 51.8 g, Fat 7.3 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 817.1 mg, Sugar 15.4 g
ORANGE GLAZED TEMPEH RECIPE
Steps:
- Gather the ingredients.
- In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander, and ginger. Set aside.
- Simmer carrots in lightly salted water about 10 minutes or until tender; drain. Set aside.
- In another pot, boil tempeh in unsalted water 10 minutes.
- Drain tempeh and pat dry.
- In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides.
- Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro. Recipe and photo courtesy of Lightlife Foods.
Nutrition Facts : Calories 679 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 370 mg, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 8 g
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- Place a small colander or steamer basket over a small pot of boiling water. Slice tempeh into 4 pieces and place in steamer basket. Steam for about 10 minutes.
- While the tempeh is steaming, whisk together the tamari, ginger, agave, garlic, sesame oil, and rice vinegar in a bowl.
- Slice the tempeh into bite size chunks and add to the marinade. Let it marinate for as long as you can (at least 10 minutes).
- Heat the grapeseed oil in a large skillet or wok over medium heat and add the tempeh. Cook, tossing around a bit so they don't stick, until golden brown.
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From foodwithfeeling.com
Reviews 20Calories 706 per servingCategory Dinner
- In a blender, combine the sauce ingredients: ginger, garlic, sesame oil, rice vinegar, soy sauce, maple syrup, cornstarch, and nut butter. The sauce can also be whisked together in a bowl but I find the blender much easier.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Turn the heat to low and toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelize a bit. Remove to a clean plate and return skillet to the heat.
- Turn the heat back to medium, and add in the remaining tablespoon of olive oil and toss together the green beans and the carrots in the skillet. Cook for about 5 minutes. Add in a few tablespoons of water and place a lid on the skillet to steam the veggies a bit until tender. About another 5 minutes. Remove the lid and take out any excess water.
- Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.
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MARINATED PEANUT BAKED TEMPEH | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 148Calories 250 per servingCategory Protein, Side
- To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
- Mix marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness. Don't be shy - you want this extremely flavorful!
- Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
- Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
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From minimalistbaker.com
4.9/5 (87)Calories 526 per servingCategory Entree
- Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
- Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy — you want this quite flavorful.
- Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
- Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
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From challenge22.com
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- When you’re ready to cook, place covered dish in a preheated oven (fan bake, 180 ̊C/350 ̊F) and bake for 20 minutes. Remove lid, toss tempeh to coat all sides, then bake another 15 to 20 minutes.
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From theminimalistvegan.com
5/5 (3)Total Time 1 hr 13 minsCategory MainsCalories 545 per serving
- In a flat glass container, add in the tempeh and pour over the marinade. Make sure that it's all covered equally.
- Set it aside in the fridge for at least one hour, tossing the tempeh half way through to make sure it's all evenly distributed. You can also marinade overnight.
- In a medium hot wok or skillet, add the tempeh mix and cook for around 8 minutes tossing occasionally.
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From frommybowl.com
5/5 (4)Category MainCuisine AmericanTotal Time 30 mins
- Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl.
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From rabbitandwolves.com
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- In a separate bowl, add the water, coconut sugar or maple syrup, tomato paste, hoisin, soy sauce, chili sauce, and apple cider vinegar. Whisk to fully combine. Then pour the sauce over the tempeh and let it marinate for at least 30 minutes.
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From eatingbirdfood.com
4.6/5 (17)Total Time 1 hr 10 minsCategory Lunch/DinnerCalories 363 per serving
- Use hands to gently toss tempeh, butternut squash, onion, and mushrooms in a square baking dish (I used our pampered chef square baker) or a baking sheet.
- Pour tamari mixture over the tempeh, squash, onion and mushrooms and toss to coat. Sprinkle on sea salt, ground pepper and crushed red pepper flakes to taste.
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- Pour the marinade over the tempeh pieces, turn to coat in the mixture. Cover and let marinate for at least 30 minutes up to overnight. Flip the pieces half way through marinating time.
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From okonomikitchen.com
5/5 (7)Estimated Reading Time 6 mins
- For each marinade, add all the ingredients into a bowl and stir until combined. Alternatively, add all the ingredients into a air tight jar and shake until combined. You can either store the marinade in the refrigerator or freezer as is or marinade the tempeh (steps below).
- Add marinade over tempeh in a freezer safe container or bag and toss until tempeh is fully coated in the marinade. Each marinade is enough for 1 8 oz package of tempeh.
- Immediate Use: Refrigerate and let the tempeh marinade for at least 30 minutes (preferably overnight).
- Freezing: Transfer the marinated tempeh to the freezer and freeze for up to 3 months. When ready to cook, place the frozen marinated tempeh into the refrigerator overnight or until completely thawed. Alternatively, place the tempeh in a bowl of hot water and change water as it cools until thawed. Now the tempeh is ready to be cooked! See this post to see how to cook tempeh.
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- Mix the tamari, water, 1 tsp ginger and 1 clove garlic together on a plate large enough to hold the sliced tempeh in one layer. Add the tempeh turning to coat both sides. Let marinate while you prepare the vegetables.
- Add tempeh and reserve the marinade. Sauté on medium until brown on both sides, about 2 minutes on each side.
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