Caramelized tempeh with sweet and sour sauce
How to cook tempeh and make the sauce for this recipe: For 200 grams of tempeh:
Cut the tempeh into cubes; in the meantime, heat a tablespoon of sesame oil on a pan. Toast the tempeh in the pan until it turns brown. Set it aside only when it’s really golden brown and crispy.
Then, in a bowl, you can prepare your sweet and sour sauce:
3 tablespoons of soy sauce
2 tablespoons of agave syrup (or maple or other syrup)
the juice of a lime (half a lime is fine too)
a teaspoon of peanut butter (you can also double it)
1 or 2 teaspoons of corn or potato starch
Mix everything with a teaspoon. Now, at home I had spinach and mushrooms, but you can cook any kind of vegetable in the same pan where you had previously toasted your tempeh. Put the tempeh back in the hot pan with your veggies, just to warm it up a bit. Turn off the heat and pour the sauce on the tempeh and veggies.This way, the heat of the pan will caramelize everything and the sauce will become thick. Mix well, so that the sauce does not stick to the pan. Serve!
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