Hearty and delicious Chinese-style vegetarian dish using tempeh, a fermented tofu loaded with fiber and probiotics.
- Prep Time
- 3 - 4Servings
- ¼ cup cold-pressed, high oleic safflower oil or canola oil
- 1 (8-ounce) package tempeh, cut into ¼- inch strips or cubes
- 2 tablespoons white miso paste
- ¼-⅓ cup water
- 2 tablespoons tamari or shoyu sauce
- 2 tablespoons mirin (Japanese rice wine)
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown rice syrup or sugar
- 2 teaspoons toasted sesame oil
- Garnish: sliced scallions
- Heat 2 tablespoons of oil in a large skillet. Place half of the tempeh in the skillet and sauté quickly, turning them so both sides brown. Remove to a paper-towel-lined plate and repeat the process with the other half of the tempeh strips.
- In a small bowl, mix the miso and water together with a whisk until the miso is dissolved.
- Add tamari, mirin, vinegar, syrup or sugar, and sesame oil to the miso and whisk to combine.
- Lower the heat in the skillet. Return the fried tempeh back to the skillet and pour the sauce over the top. The sauce should begin to thicken. Remove from heat.
- Garnish with sliced scallions and serve immediately.