Szechwan Tempeh

Name: Szechwan Tempeh
Prep time: 15 min
Total time: 15 min
Yield: 3 - 4
Cuisine: Asian
Ingredients: 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

Author:
Community
Publish date:
Mar 7, 2011

Hearty and delicious Chinese-style vegetarian dish using tempeh, a fermented tofu loaded with fiber and probiotics.

15minDuration
15minPrep Time
3 - 4Servings

Ingredients

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

Preparation

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.