General Tso's Tempeh
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GENERAL TSO’S TEMPEH
Servings: 4
INGREDIENTS
16 ounces tempeh
¼ cup cornstarch
1 teaspoon paprika
4 cloves of garlic, sliced, divided
4 teaspoons ginger, grated, divided
2 tablespoon sesame oil, divided
2 tablespoons rice wine
4 tablespoons soy sauce, divided
¼ cup oil
½ teaspoon red pepper flakes
1 tablespoon tomato paste
¼ cup vegetable broth
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons water
PREPARATION
1. Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl and mix until incorporated. Cover and chill in fridge for 1 hour minimum.
3. Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
4. In the same pan, add in oil and sesame oil on medium-high heat.
5. Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
6. Add the tomato paste and vegetable broth, and stir until incorporated.
7. Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
8. Combine the cornstarch with the water in a small bowl until paste forms. Add into sauce mixture and stir until sauce thickens.
9. Return the tempeh to the pan and allow to incorporate with the sauce.
10. Enjoy!
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VEGAN - Lime, Tempeh and Avocado Salad
How to Cook & Eat TEMPEH (Vegan Superfood!) | Joanna Soh
SUBSCRIBE for new videos every week: VEGAN'S SUPERFOOD, TEMPEH!! If you’ve not heard of it or haven’t given it a chance, well it’s time to add tempeh into your diet.
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Watch this video to learn more about tempeh, the benefits and READ below for the recipes and steps.
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Tempeh is a fermented form of soy that’s high in protein, low in fat and rich in probiotics, hence making it very easy to digest. For every 100g it contains 18g of protein and under 200 Calories! It is also a complete protein, containing all nine essential amino acids. Hence, making it an excellent choice as a meat replacement, without the saturated fat or cholesterol.
Although it’s firm, it still absorbs the flavours around it, so it’s an easy and versatile ingredient to add to any dish.
SWEET & SOUR TEMPEH
Ingredients (serves 4):
1. 1 (250g) packages Tempeh, cut into cubes – 482Cals
2. ½ medium red bell pepper, cut into chunks - 18.5Cals
3. ½ medium green bell pepper, cut into chunks - 18.5Cals
4. ½ Red Onion, roughly chopped – 23Cals
5. 1 cup Pineapple, cut into chunks – 80Cal
6. 2 Garlic Cloves, minced – 9Cals
7. 1.5 tbsps. Sesame Oil – 180Cals
8. A handful of Fresh Coriander, roughly chopped – 6Cals
9. ¼ tsp. Red Chilli Flakes – 2Cals
Total Calories – 819Cals
Sweet and Sour Sauce:
1. ¼ cup Ketchup - 68Cals
2. ¼ cup Rice Vinegar - 8Cals
3. ½ tbsp. Soy Sauce
4. 1.5 tbsps. Raw Honey - 96Cals
5. 1 tbsp. Cornstarch mixed with 2 tbsps. Cold Water - 30Cals
6. ¼ cup water
Steps:
1. First, prepare the sweet and sour sauce. In a bowl, whisk together ketchup, rice vinegar, soy sauce, honey, water and cornstarch. Set aside.
2. In a large pan, heat oil over medium-high heat. Stir in tempeh, bell pepper, onion, garlic, and chilli flakes. Cook until just beginning to brown, 5-7 minutes or until vegetables are slightly tender.
3. Mix in the pineapple and sweet and sour sauce mixture. Continue to cook very quickly for another 2 to 3 minutes until all ingredients are evenly coated and remove from heat.
4. Sprinkle with a little bit of cilantro and serve.
Total Calories – 1021Cals
Calories per serving – 256Cals
SAUTE VEGETABLE TEMPEH
Ingredients (serves 4)
1. 150g tempeh, cut into cubes – 290Cals
2. 1 red onion, roughly chopped – 46Cals
3. ½ medium red bell pepper, cut into chunks - 18.5Cals
4. ½ medium green bell pepper, cut into chunks - 18.5Cals
5. 2 Garlic Cloves, sliced – 9Cals
6. 1 head Broccoli – 98Cals
7. 1 tbsp. Olive Oil – 69Cals
8. 1.5 tbsps. Soy Sauce – 14Cals
Steps:
1. Heat the oil in a wok over a high heat. Add garlic, tempeh and soy sauce, stir-fry until the tempeh begins to colour.
2. Then add in onion, broccoli and bell peppers. Stir fry for few minutes or until the vegetables are tender crisp.
3. Serve immediately.
Total Calories – 563Cals
Calories per serving – 141Cals
BAKED TEMPEH
1. Start by slicing up the tempeh into different shapes and sizes, depending on the recipe. Now let’s prep the marinade sauce, I’m using 2 tbsps. soy sauce, 1 tbsp. olive oil and 2 garlic cloves, minced.
2. Pour the sauce over the tempeh to pack in more flavours. Lay them out on a tray.
3. Bake them all at 180 degrees celcius in a pre-heated oven for about 15 -20 minutes.
4. So you can enjoy, baked tempeh skewers, top your salad up with baked tempeh, make tempeh sandwich or simple enjoy it on it’s on as a snack.
TEMPEH BOLOGNESE SAUCE
Ingredients (serves 4):
1. 150g tempeh, crumbled – 290Cals
2. 1 can Diced Tomatoes – 106Cals
3. 2 tbsps. Olive Oil – 138Cals
4. 1 cup Chopped Onion – 64Cals
5. 2 Garlic Cloves, minced – 9Cals
6. ¼ tsp. Dried Basil - 1Cals
7. 1 tbsp. Fresh Coriander, minced – 2Cals
8. Salt and pepper to taste
Steps:
1. Heat oil over medium-high heat. Cook the onion and garlic, until they are lightly browned, for about 3 minutes.
2. Then stir in the crumbled tempeh and continue to cook until the tempeh begins to brown. Then mix it the diced tomatoes, basil and flavor with salt and pepper.
3. Allow all the ingredients to cook and simmer for another 5 – 7 minutes until the tempeh absorbs the flavour of the sauce. Don’t forget to stir occasionally.
4. You can either choose to serve it on pasta or rice.
Total calories – 610Cals
Calories per serving – 153Cals
EAT THIS HIGH PROTEIN SUPERFOOD | Tempeh 101
I’ve loved tempeh since the first time I tried it. This fermented soybean cake is high in fiber, protein, calcium, iron, cancer-fighting isoflavones, and good bacteria. I love how versatile this wholesome food is––as you can see in this video. You can marinate tempeh, bake tempeh, make tempeh bacon, steam tempeh, stir-fry tempeh, slow-cook tempeh, and barbecue tempeh. You can even make it into tempeh patties!! There are just so many things you can do! I hope you’ll try these recipes, and please let me know what you like best! A great one to start with is the Tempeh Tikka Masala. I can’t get enough of this rich and sultry dish. An even easier-to-make intro to tempeh would be the tempeh patties, or marinated tempeh (both featured in this video, and recipes below).
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???? Tempeh Tikka Masala
???? Maple Mustard Tempeh
???? Balsamic Marinated Tempeh
1 package soy tempeh, cubed
¼ cup soy sauce
¼ cup balsamic vinegar
2 tbsp maple syrup
1 tsp chili powder
1 clove minced garlic
Combine the soy sauce, balsamic vinegar, maple syrup, chili powder, and garlic in a bowl, and stir.
Place the tempeh in a container, and pour the sauce over it. Cover, and let it marinate at least 4 hours, or overnight.
To cook, simple sauté the tempeh on medium heat until browned, and cooked through. Or drain and assemble the tempeh on a baking sheet in a single layer. Bake for 25 minutes on 350°.
Use for salads, vegan tacos, Buddha bowls, etc…
???? Tempeh Breakfast Patties
1 package soy tempeh, chopped
2 tsp smoked paprika
1 ts fennel seeds
2 tbsp maple syrup
2 1/2 tbsp soy sauce
1/4 cup oil for pan frying
Place the ingredients into a food processor and pulse to combine. Season to taste with more soy sauce if you like it salty (yes, you can eat it “raw”).
Preheat a skillet on medium high heat, and add oil.
While the oil is heating, form the batter into small patties. They should be about 1/4 cup worth of batter each.
Pan fry on each side for about 3 minutes.
Remove from skillet and set on a plate covered with paper towel to absorb any excess oil.
Alternatively you could bake these for 30 minutes at 350° and skip the oil all together.
Thanks for watching!! Make sure to subscribe to my channel. New videos every week ✌????❤️ @sweetpotatosoul
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TEMPEH SALAD
Tempeh là món ăn quốc dân của Indonesia, được bày bán ở chợ phổ biến như đậu hủ của Việt nam vậy, đậu nành hay các lại ngũ cốc đã luộc chín và lên men tao thành bánh làm gia tăng giá trị dinh dưỡng so với ban đầu. Chế biến tempe giống như cách nấu đậu hủ vậy, có thể chiên xào, nướng, nấu cari, lagu đều ngon
NGUYÊN LIỆU:
Tempeh 150g
Dầu chiên
Tỏi 2 tép
Hành tím 1 củ
Rau càng cua/ xà lách 200g
Mè rang
Sốt trộn salad:
Nước chanh 1 mc
Dầu mè 1mc
Mật ong 1mc
Muối 1/4mcf
Link mua Tempeh:
#tempeh, #tempe, #temperecipes, #tempehrecipes, #tempeh_recipes, #món_ăn_từ_tempeh, #cách_chế_biến_món_ăn_từ_tempeh
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Mình không phải là 1 người ăn chay “chuyên nghiệp” như các Phật tử thuần thành, mà đến với ăn chay theo kiểu Health food sau khi đọc 1 số sách về dinh dưỡng. Mà thật ra sức khỏe mình có “vấn đề” nên mình mới quan tâm việc ăn kiêng thịt động vật. Hy vọng hành trình này sẽ kéo dài mãi mãi.
Trong cách chế biến của mình, mình rất hạn chế dùng bột ngọt, hạt nêm, hạn chế dùng đường, trong rau củ quả của chúng ta có 1 lượng đường nhất định, rau củ quả sau khi nấu khoảng thời gian lượng đường sẽ tan vào trong nước làm cho món ăn có vị ngọt. Kinh nghiệm của mình là cho muối và nêm nếm sau cùng khi tắt bếp khi đó rau củ quả đã tiết ra vị ngọt thì bạn mới cảm thấy ngon. Và hãy nấu thật nhanh, cái gì có thể ăn sống được thì không nấu chín.
Cái khó cho người mới tập ăn chay như mình là những món chay thường nhàm chán, quanh quẩn chỉ có đậu nành, tương chao, nên mình thường xuyên tìm hiểu các món ăn chay của các nước và biến tấu cho phù hợp với khẩu vị của mình.
Mình không nghĩ là mình truyền cảm hứng nấu ăn cho mọi người, chỉ là mình thích tìm hiểu, thích nấu và chụp ảnh, và làm cho nó trông chuyên nghiệp hơn chút bằng cách quay video hướng dẫn luôn. Nhưng mình sẽ rất vui khi bạn xem video và cho mình 1 ĐĂNG KÍ và 1 LIKE, điều đó chứng tỏ rằng video của mình được đón nhận để mình có động lực tìm hiểu và ra những món ăn mới lạ hơn.
Gardening + tempeh salad recipe | NatliciousFood
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00:00 Intro
00:12 Gardening
05:52 Tempeh salad
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