Sweet and sour tempeh with spicy peanut sauce

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Tempeh is a soy product used in vegetarian dishes and snacks. To make tempeh quickly and deliciously, pan-fry it with Asian spices and serve with a sweet and spicy peanut butter sauce. Tempeh keeps well in the refrigerator and is a great addition if you make it in advance.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tempe

1/4 cup light sesame oil
1 tbsp dark sesame oil
1/4 cup soy sauce, preferably natural
1/4 tbsp. rice vinegar
1/4 cup mirin
1 tbsp finely chopped peeled ginger root
1 crushed clove of garlic
450 g tempeh, cut into 2.5 cm cubes.

Peanut sauce

1 cup natural unsalted peanut butter
1/4 cup maple syrup or honey
3 tbsp soy sauce, preferably natural
3 tbsp. l. rice vinegar
1 tbsp finely chopped peeled ginger root
2 cloves garlic, crushed
0.5 tsp cayenne pepper
0.5 - 1 cup of hot water
Hot boiled white rice for serving
Thinly sliced radishes, green onions and cilantro for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, mirin (rice wine), sesame oil, maple syrup, ginger root, soy sauce

Cooking the dish according to the recipe:

Tempe:

In a small bowl, combine the sesame oil, soy sauce, vinegar, mirin, ginger, and garlic. In a large skillet, place the tempeh in a single layer, pour in the marinade, and bring to a boil over high heat.
Reduce heat to low, cover the pan, and simmer for 20 minutes. Remove the lid, increase the heat, and cook the tempeh until the pan is almost dry. Remove from heat. At this point, the tempeh can be refrigerated, tightly covered, and stored for up to 1 week.

Peanut sauce:

In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne pepper. Blend, adding enough hot water to achieve a sauce-like consistency.
Serve tempeh with white rice and peanut sauce, garnished with radishes, green onions and cilantro.

Categories:

recipe / Vegetarian dishes / Main courses / Eggs and dairy products / Food Network - recipes / Asian cuisine

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