Recipe Category: Vegan
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Ingredients
Makes 4 servings
- 1 pound tempeh, cut into 1/4-inch slices
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 1 teaspoon minced garlic
- 2 tablespoons minced green onions
- 2 teaspoons grated fresh ginger
- 1 tablespoon sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons canola or grapeseed oil
Method
- In a medium saucepan of simmering water, cook the tempeh for 30 minutes
- Drain and place in a large shallow dish
- In a small bowl, combine the soy sauce, lemon juice, garlic, green onions, ginger, sugar, sesame oil, cornstarch and water
- Blend well, then pour the marinade over the cooked tempeh, turning to coat
- Marinate the tempeh for 1 hour
- In large skillet, heat the canola oil over medium heat
- Remove the tempeh from the marinade, reserving the marinade
- Add the tempeh to the hot skillet and cook until golden brown on both sides, about 4 minutes per side
- Add the reserved marinade and simmer until the liquid thickens, about 8 minutes
- Serve immediately
Full List of Vegan Recipes
Full List of Tempeh Recipes