Chinese Style Tempeh with Cashews
If you're on the lookout for easy vegan Chinese recipes you have to try this cashew tempeh in a sweet sticky sauce. This is one of my favourite vegan Chinese fakeaway recipes!
Ingredients
- 200 g Tempeh block
- 2 tbsp Cornflour
- 2 tbsp Water
- 1/2 Red bell pepper
- 1/2 Onion
- 30 g Cashew nuts
- Sesame seeds & spring onion to garnish
For The Sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp Hoisin sauce
- 1 tbsp Garlic ginger paste
- 1/2 tsp White pepper
- 1 tbsp Sesame oil
Instructions
- Chop the tempeh into even sized cubes, place into a Tupperware with a lid and sprinkle on 1 Tbsp of the cornflour. Firmly pop the lid back on and shake until all of the tempeh is coated.
- Fry the tempeh in oil until golden on all sides and set aside for later.
- Chop up the onion and bell pepper into similar size cubes and fry both until soft.
- Add back in the tempeh and the cashews and heat through. Turn off the heat whilst making the sauce.
- Now to make the sauce mix. Firstly make a cornflour slurry by mixing 1 Tbsp cornflour with 2 Tbsp of water until combined. Next add the dark soy sauce, Shaoxing rice wine, hoisin sauce, garlic ginger, white pepper and sesame oil to the cornflour slurry and mix until combined.
- Turn the heat back on and pour the sauce into the tempeh, pepper, onion and cashew mix and cook until the sauce turns sticky.
- Serve with some rice and top with sesame seeds & chopped spring onion.
- Enjoy!
Notes
Tempeh - Tofu is often the star of the show in vegan Chinese takeaway dishes however I feel that tempeh is very much overlooked as many people are not as familiar with using it. However it is just as versatile as tofu and when cooked properly can be so delicious! It also has more protein than tofu which is great if you struggle to get protein in.
Chinese ingredients - I get most of my Chinese ingredients from the Asian supermarket I find that they have the best value and the most authentic ingredients so you can really achieve flavours as close to your local takeaway as possible! If you struggle to get the ingredients locally most of the good brands are also available online. I have linked the exact brands I buy in the ‘ingredients’ section of this recipe.**