This Asian inspired tempeh recipe is full of colorful veggies and is a great cold meal for a warm day. If you don’t have time to chill the tempeh, or just prefer a warm meal, try giving the vegetables a quick stir fry and serve the tempeh straight from the oven.
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| Prep Time | 15 minutes |
| Cook Time | 30-35 minutes |
| Servings |
servings
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Ingredients
Tempeh
- 3/4 pound tempeh cut into bite-size pieces
- 3/4 cup Steph's Sauce (see below)
- 3/4 cup carrots shredded
- 1/4 bunch green onions sliced
- 1/2 red bell pepper cut into 1⁄2 inch pieces
- 1/2 green bell pepper cut into 1⁄2 inch pieces
- 3 ounces snap peas cut into 1⁄2 inch pieces
- 1 cup red cabbage thinly sliced
- 1/2 cup Napa cabbage thinly sliced
- 1/4 bunch cilantro chopped
Steph's Sauce
- 1/4 cup rice wine seasoned
- 3 tablespoons orange juice
- 2 tablespoons tamari
- 2 tablespoons oil such as grapeseed
- 1 tablespoon brown rice vinegar
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
Ingredients
Tempeh
Steph's Sauce
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Instructions
- Preheat oven to 350°F.
- To a shallow baking dish, add all of the sauce ingredients and whisk to combine. Add the tempeh to the sauce and bake for 15 minutes. Stir, and continue to bake for 15 to 20 minutes more, until the tempeh is nicely browned and the sauce is somewhat reduced. Remove from the oven and allow to cool slightly, then transfer the tempeh and sauce to the refrigerator to cool completely.
- Once completely cooled, toss the tempeh and sauce with the chopped vegetables and cilantro, and serve.
Recipe Notes
Reprinted from PCC at https://www.pccmarkets.com/pcc/recipes/pcc-southeast-asian-tempeh