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Szechuan Tempeh

Szechwan Tempeh

Prep Time 15 minutes
Total Time 15 minutes
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Servings

3 Servings

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

Instructions

  • 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.