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    You are in: Home / Recipes / Hoisin-Braised Tempeh and Chinese Vegetables Recipe
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    Hoisin-Braised Tempeh and Chinese Vegetables

    Average Rating:

     5 Total Reviews

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    • on March 15, 2010

      Loved this! So yummy and it's my first time eating or cooking with tempeh. Nice! I did add a pack of wild mushrooms and subbed napa cabbage for bok choy. Otherwise made as written. Easy, healthy and fast recipe for a weeknight. THANKS for sharing!

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    • on September 10, 2009

      Hi, this will definitely go into the tofu/tempeh rotation. I made a few minor changes by doing this in a wok and adding some tamari soy sauce. My DH suggested also adding fish sauce. Finally, before it was finished, I crumbled and threw in 2 "bricks" of Chinese raman-style noodles to the pot with the snow peas. The next time, I will add the noodles with the rest of the ingredients, prior to the snow peas which got done a little too much due to needing more time for the noodles. Definitely a keeper. Thanks.

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    • on February 15, 2009

      This is the first time I've worked with tempeh, though I may have had it at a vegetarian restaurant before. I am a huge fan of hoisin sauce, and I get a great brand in Chinatown. I substituted napa cabbage for the bok choy, just because it looked better than the bok choy did that day. My BF and I really liked this a lot. I served it over rice made with veggie broth. My only reservations would be with the leftovers, the tempeh didn't seem to hold up very well overnight, it crumbled like chopped meat! Well, if that doesn't bother you you'll still like this. I recommend it to anyone who likes or is trying hoisin sauce for the first time. Re the hoisin sauce, try a brand at your Chinese market, like Li Kum Kee, it's great!

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    • on March 12, 2011

    • on October 02, 2007

      This is a very good dish. I did add a little more hoisin, just because I like it to have plenty of sauce. This is an easy dish to prepare and leftovers are really good.

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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
    37%
    Total Fat 15.8 g
    24%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.6 mg
    0%
    Sodium 525.5 mg
    21%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 6.6 g
    26%
    Sugars 13.3 g
    53%
    Protein 27.1 g
    54%
    Detailed Nutrition Values About Nutrition Info

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