Chinese takeout inspired sticky orange tempeh
Golden, crispy tempeh nuggets in a sticky, sweet and sour Chinese takeout inspired orange sauce.
Ingredients
- 200 g Tempeh
- 1 tsp cornflour
- 1 tbsp dark soy sauce
- ½ white onion
- ½ red bell pepper
For the sauce-
- 2 tbsp agave
- 2 tbsp rice vinegar
- 1 tsp garlic ginger paste
- Juice and zest of 1 medium orange
- 2 tbsp light soy sauce
- 1 tbsp corn flour
- 2 tbsp water
Instructions
- Tear the tempeh into even size chunks and coat with 1 tbsp cornflour and 1 tbsp dark soy sauce and stir to evenly coat the pieces.
- Fry off the tempeh until crispy. Set this aside.
- Cut the pepper and onion into even sized chunks and fry off until soft. Set aside.
- Mix all the sauce ingredients and pour into the pan. Cook this for a few minutes until its thickened.
- Now add the tempeh, onion and peppers back in and stir to coat.
- Serve and enjoy!
- Tear the tempeh into even size chunks, toss into a big mixing bowl and coat with 1 tbsp cornflour and 1 tbsp dark soy sauce and stir to evenly coat the pieces.
- Heat up some oil and fry off the tempeh until crispy and golden on all sides. You may need to do this in small batches to get an even cook. Set this aside.
- Cut the pepper and onion into even sized chunks and fry off until soft. Set aside.
- Mix all the sauce ingredients and pour into the pan. Cook this for a few minutes until its thickened.
- Now add the tempeh, onion and peppers back in to the pan with the sauce.
- Stir well and cook on low until the tempeh and vegetables are warmed through and the sauce is at your desired consistency.
- Serve and enjoy!
Notes
Tempeh flavour- A top tip for those that are not so keen on the beany taste of tempeh is to boil the tempeh for a few minutes before flouring ang frying. This will take some of the strong and sometimes bitter flavour edge off.