The Flaming Vegan

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Hoisin Glazed Tempeh
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Hoisin Glazed Tempeh

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.

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  1. Veganara
    Vote no 2. Yummy, I must try. I have never had tempeh. Please check out my latest blog Sweet Potato and Ginger Soup - it is based on a traditional Thai recipe, and I wondered if you might have had something similar when you were in Thailand? Maybe the Indonesians go in for this kind of soup too.
    1. kristo
      Thanks, I will have a look. that sounds like an amazing combo!
  2. Anita Vegana
    This is another nice recipe. I voted. Please come read my article, The Puppy Mill Controversy, and vote if you like it. Thank you.
  3. SnakeWitch
    Now there's something I've never tried. This recipe looks good and I am tempted to try, but don't know if they sell tempeh here... or hoisin sauce. Oh well. This will have to wait until I get back to Canada, I guess! Voted nonetheless! I have an article about Severn Cullis-Suzuki - David Suzuki's daughter. Do you know her? Check it out!


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