Tempeh, like tofu, is a soy based meat alternative that picks up the flavour of the marinade. On its own, tempeh has a strong fermented taste that is similar to a strong cheese, and because of this, it is VERY important to mask the flavour. The simplest way to do so is to lightly sear the edges of the tempeh in oil. This method softens the strong tempeh-taste.
This tempeh is marinated in the popular Vietnamese, sweet potato-based condiment, hoisin sauce, which is sweet, tangy and full of flavour.
1 block of tempeh, cut into 1cm cubes
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon white vinegar
2 cloves garlic, chopped
¼ cup water
2 table spoons corn starch dissolved in ¼ cup water
oil for fryng
Heat a drop of oil in a large frying pan and fry tempeh cubes until golden brown. Drain excess oil on a paper towel.
In a separate pot, combine the remainder of ingredients and lightly simmer until the sauce thickens. (about 5 minutes) Toss the tempeh in the sauce so that it is well coated.
Serve over steamed rice, or in a Panini.