Quick Sweet Stir Fried Tempeh Recipes

Steps:

• Cut Tempeh into strips approximately 1 to 1 1/2 inches thick. Place in plastic covered container with soy sauce and garlic powder for 2 hours in refrigerator.
• After 2 hours drain soy sauce and discard. Heat Grape seed oil to medium in a large frying pan with lid. Place Tempeh strips in Oil and brown on each side, remove from oil, sprinkle with salt and drain on towels to remove extra oil. (Note you want these crisp and medium brown.).
• Sauce: Mix Veginase and black pepper, red pepper in small container, mix well use for dipping.

Steps:

• Boil the broccoli for 1 min 30 secs. Drain.
• Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
• Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.

Steps:

• Chop the tempeh into bite-sized cubes.
• In a bowl mix the cayenne, soy sauce, jam, curry powder and white wine vinegar.
• Add the tempeh and coat well.
• Leave in the refrigerator to chill if possible.
• In a small wok or fry pan, heat some oil and add the tempeh.
• Allow to brown a little and stir continuously.
• Add the corn flour dissolved in water and allow to thicken.
• Add salt to taste.
• Serve with white rice or a side salad.