Super Sweet & Sour Tempeh Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
TEMPEH
1/2 cup: Water,
2 tsp: Salt,
1/2 tsp: Coriander, ground
1: Garlic clove, minced
1 package: Tempeh, cubed
1/4 cup: Cornstarch,
Oil for deep frying,
SWEET & SOUR SAUCE
1 tbsp: Oil,
1: Onion, chopped
1 1/4 cup: Water,
2 1/2 tbsp: Honey,
4 tsp: Soy sauce,
1 tbsp: White vinegar,
1 tbsp: Tahini,
1/2 tsp: Grated ginger,
1: Green onion, sliced
2 tbsp: Cornstarch,
Directions:
Mix water*, salt (reduce if you want), coriander & garlic in a bowl.
Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in
hot oil till golden brown. Drain on paper towels & set aside. SAUCE:
Heat oil in skillet & saute onion for 4 to 5 minutes. Add water,
honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a
boil. Dissolve cornstarch in 2 tb water & stir into sauce. Stir till
thickened. Place tempeh chunks into the sauce & cook briefly over low
heat till heated through. Serve over rice or pasta. Great hot or
cold. * I usually save the mixture that Ive used to dip the tempeh
chunks & add enough water to make up to 1/2 cup.
Source from luhu.jp
Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in
hot oil till golden brown. Drain on paper towels & set aside. SAUCE:
Heat oil in skillet & saute onion for 4 to 5 minutes. Add water,
honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a
boil. Dissolve cornstarch in 2 tb water & stir into sauce. Stir till
thickened. Place tempeh chunks into the sauce & cook briefly over low
heat till heated through. Serve over rice or pasta. Great hot or
cold. * I usually save the mixture that Ive used to dip the tempeh
chunks & add enough water to make up to 1/2 cup.
Source from luhu.jp