Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, soy glazed tempeh with sweet chilli sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Soy Glazed Tempeh With Sweet Chilli Sauce. Return the fried tempeh to the pan, season with salt, palm sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce. Next, combine all remaining ingredients in an airtight storage container or gallon-sized resealable plastic bag.
Soy Glazed Tempeh With Sweet Chilli Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Soy Glazed Tempeh With Sweet Chilli Sauce is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have soy glazed tempeh with sweet chilli sauce using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Soy Glazed Tempeh With Sweet Chilli Sauce:
- Prepare 4 thick slices of tempeh
- Get 2 tsp Sweet chilli sauce
- Prepare 2 tsp Coriander leaves garnish
- Make ready Marinade
- Prepare 1 tbsp rice vinegar
- Take 1 tsp sesame oil
- Prepare 2 tbsp Tamari or soya sauce
- Prepare 1 tsp crushed garlic
Ingredients for Indonesian fried tempeh with chili sauce: soybean tempeh, red chilies, ginger, lime juice, coconut palm sugar, and salt (not shown). Ingredients for fried tempeh with chili sauce This recipe needs soybean tempeh, ginger, red chilies, lime juice, coconut palm sugar, and salt. Stir in the tomatoes, pinto beans, soy sauce, chili powder, cumin and paprika. Raise heat and bring to a boil.
Steps to make Soy Glazed Tempeh With Sweet Chilli Sauce:
- Mix together the marinade ingredients then let the tempeh sit in it for 20 minutes, turning over occasionally.
- In a non-stick frying pan, fry the tempeh slices over a medium heat for a few minutes on each side until nicely browned. Don’t throw away the leftover marinade.
- When it’s nearly ready pour the remaining marinade from the bowl into the pan and let it reduce for a few more minutes. Serve with the coriander and sweet chilli sauce.
Stir in the tomatoes, pinto beans, soy sauce, chili powder, cumin and paprika. Raise heat and bring to a boil. It should start to bubble up on itself and thicken up as the sauce reduces. Keep a close eye on it as it can reduce too much and start to burn. Would you like any meat in the recipe?
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