Tempeh marinated in Hoisin sauce

Vegan main dish Asian cuisine
Total: 30 min. | Active: 30 min.
vegan, lactose-free

Hoisin sauce has always been one of my favourite Asian flavours. With its balanced blend of sweet and salty, it complements many dishes superbly. I chose tempeh as the basis for this recipe. Tempeh is an Indonesian source of protein and is made from lightly fermented, compressed soybeans. Tempeh has a little more flavour than tofu and is firmer. If you don’t like it, however, you can replace it with tofu for this recipe. This recipe is not only easy, but also quick to prepare (and without much washing up!) – it almost doesn't get any better!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Rice
300 g basmati rice
5 dl salted water
Sauce
4 tbsp soy sauce
3 tbsp treacle
2 tbsp water
2 tsp rice vinegar
2 tsp sesame oil
1 tsp Sriracha sauce
4  pitted prunes, coarsely chopped
2  garlic cloves, coarsely chopped
½ tsp 5-spice mix
Tempeh
200 g tempeh, thinly sliced
Plate up
1  spring onion incl. green part, cut into thin rings
1 tbsp sesame seeds

How it's done

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the salted water and rice to the boil, turn off the heat and leave the rice to absorb in the covered pan for approx. 15 mins. without removing the lid. Separate the rice with a fork.

Sauce

Puree the soy sauce and all the other ingredients up to and including the five-spice powder until smooth.

Tempeh

Spread the sauce on both sides of the tempeh slices. Fry in batches in a non-stick frying pan over a medium heat for approx. 3 mins. on each side. Brush the fried tempeh with the remaining sauce.

Plate up

Serve the tempeh with rice, spring onions and sesame seeds.

Show complete recipe