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Tempeh Crumbles with Snow Peas

Tempeh Crumbles

Tempeh crumbles combined with fresh snow peas and lemon basil seasoned with soy sauce and Chinese black vinegar.

Tempeh Crumbles
Tempeh Crumbles

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Related article: Quail Egg and Tempe Skewers with Gochujang Sauce

Tempeh Crumbles with Snow Pea and Lemon Basil


  • 200g tempeh, crumbled
  • 100g snow peas
  • a handful of lemon basil
  • 2 dried red chilies


  • 1/4 cup soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp honey
  • 1/4 cup water
  • freshly cracked black pepper


  • In a bowl combine the soy sauce, black vinegar, sesame oil, honey, water, and black pepper.
  • Marinade the tempeh with half of the sauce, and let it sit for 30 minutes.
  • In a large skillet over medium-high heat, warm the oil. Stir in the tempeh and fry for about 7 to 8 minutes, until the outside of the tempeh lightly charred and browned. Stir the tempeh occasionally and re-spread across the bottom of the pan so they brown evenly.
  • Toward the end of seven minutes, stir in the garlic and dried chilies, and cook for 1 or 2 minutes, until the garlic fragrant. Then add snow peas and the remaining sauce, cook for another 3 minutes. Remove from the heat and stir in lemon basil.
  • Serve warm or at room temperature over rice with fried eggs or any toppings.
Tempeh Crumbles

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