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Mongolian Tempeh

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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Ingredients Method

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

Method
 

  1. In a large bowl, add the cubed tempeh, corn starch, olive oil, rice vinegar and soy sauce. Mix to combine.
  2. In a small bowl, combine dark soy sauce, soy sauce, maple syrup, and mushroom stock. Set aside.
  3. 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.
  4. 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.
  5. Top with chives, serve with rice and dig in!