Okay, this is so yummy…. had to make a second batch! I had a craving for General Tao tempeh I just couldn’t shake this week. So, I searched for some recipes, played around with the ingredients, and voila! Quick, and easy. Serve with brown rice, or even quinoa. This is the first time I make black bean-soy tempeh. Boy, is it good! Another batch on the way. 🙂 Leftovers freeze well; double the recipe and you’ll have some nice dinners, all ready to prepare.
Ingredients
Tempeh
1 package tempeh, cut into cubes
1 tablespoon arrowroot flour
½ teaspoon garlic powder
½ teaspoon paprika (regular, or part smokey)
Oil, for frying
1 small onion, coarsely chopped
1–2 cloves garlic, minced
1 teaspoon fresh ginger root, minced
Sauce
1 cup broth
2 tablespoons ketchup
½ tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon arrowroot flour
1 teaspoon black bean paste or hoisin sauce
2 tablespoons maple (or agave) syrup
Instructions
Coat tempeh cubes with arrowroot, garlic and paprika.
Combine sauce ingredients; mix well.
Lightly brown tempeh in 1 tablespoon oil. Set aside.
Soften onion, garlic and ginger in a bit of oil. Add tempeh cubes.
Add sauce to tempeh and onions. Cook until thickened.
Serve with rice or noodles.
