Mongolian Tempeh Recipe
Healthy, delicious, and easy – our Mongolian Tempeh has it all! Made with organic tempeh, this dish is perfect for a quick weeknight dinner. The secret? A mouth-watering sauce made with dark soy sauce and maple syrup. Try it tonight and thank us later!
Ingredients
- 1 brick of Henry's Original Tempeh cut into bite size pieces
- 1 tbsp corn starch
- 2 tbsp olive oil
- 1 tbsp seasoned rice wine vinegar
- 1 tbsp soy sauce
The Sauce
- 1 tbsp dark soy sauce
- 2 tbsp soy sauce
- 3 tbsp maple syrup
- 1/2 cup mushroom stock or sub veggie stock
- 4 garlic cloves sliced
- 2 tbsp fresh ginger minced
- Chives or green onions for garnish
Instructions
- In a large bowl, add the cubed tempeh, corn starch, olive oil, rice vinegar and soy sauce. Mix to combine.
- In a small bowl, combine dark soy sauce, soy sauce, maple syrup, and mushroom stock. Set aside.
- Heat a large pan over medium heat and add another 2 tbsp of olive oil. Warm oil for 30 seconds and then add the cubed tempeh. Cook for 2-3 minutes to allow the tempeh to get crispy. Flip and cook for another 5 minutes to get golden brown all over.
- Stir in the sauce, it will start to bubble. Stir to combine and prevent the sauce from burning. Allow the sauce to reduce until thick. This should happen in a minute or two. Continue to stir so it doesn’t burn. Add garlic and ginger and stir to combine.
- Top with chives, serve with rice and dig in!
