1/1 Photo of Hoisin-Braised Tempeh and Chinese Vegetables
Braising means to brown the ingredients in a little oil, then add a bit of liquid, cover the pot tightly and cook to blend the flavors. This is a delicious dish by itself, or over brown rice or noodles! Adapted from Vegetarian Times.
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- 2 teaspoons olive oil
- 16 ounces tempeh, cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained and rinsed
- 5 scallions, trimmed and sliced diagonally
- 1/3 cup hoisin sauce
- 1/4 cup water
- fresh ground black pepper
- 1 1/2 cups snow peas, trimmed and halved diagonally
- 1Heat the olive oil in large pot over medium-high heat.
- 2Add tempeh and cook until browned, stirring often, about 5 minutes.
- 3Add garlic and ginger.
- 4Cook until fragrant, about 30 seconds.
- 5Stir in remaining ingredients except the snow peas.
- 6Reduce heat to low, cover and cook 15 minutes.
- 7Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
- 8Remove and place on a serving platter, over rice if desired.
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Nutritional Facts for Hoisin-Braised Tempeh and Chinese Vegetables
Serving Size: 1 (512 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 380.1
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 3.0 g
- Cholesterol 0.6 mg
- Sodium 525.5 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 6.6 g
- Sugars 13.3 g
- Protein 27.1 g