Foods Recipe Rice & Grains Vegetables

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

If you make this tempeh crumbles with snow pea & lemon basil, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!

Related article: Quail Egg and Tempe Skewers with Gochujang Sauce

Tempeh Crumbles with Snow Pea and Lemon Basil

Ingredients

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

Marinade

  • 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

Direction

  • 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

You Might Also Like

No Comments

Leave a Reply