August 21, 2018
Tempeh, given an East Asian feel with Lightlife tempeh, ginger, green onions and soy sauce + some pepper for a nice kick of heat! Serve over white or brown rice for the perfect weeknight dinner!
We’re treating tempeh just right here with a little soak in a spicy+gingery bath, tossing it in a seasoned flour mixture, then crisping it up in a screaming hot wok! The end result is crunchy, umami-rich, bite sized nuggets of wicked deliciousness, #freefromanimals. Take a look!
- Yield: 4 1x
for the tempeh
- 2 packages of Lightlife Tempeh (your choice of which variety you prefer), in 1-in cubes
- 1 red jalapeño, quartered
- thumb-sized piece of ginger, chopped (you can leave the skin on)
- 2 TB soy sauce or tamari
for the rice flour mixture
- 1/2 C white rice flour
- ½ C corn starch
- 1 T onion powder
- 1 T garlic powder
- 1 t chinese 5 spice powder
- ⅛ t white pepper
- 1 t sea salt
- ½ t black pepper
- ¼ C vegetable oil
- 4 green onions, chopped (reserve some for garnish)
- 1 red jalapeño, sliced (reserve some for garnish)
- 1 green jalapeño, sliced (reserve some for garnish)
- Place a large saucepan filled halfway with water over medium-high heat. Add the red jalapeño, ginger, soy sauce and tempeh to the saucepan. Allow to simmer for about 10 minutes. Place a large strainer over a large prep bowl, then transfer the contents into the strainer, removing the ginger slices and chiles.
- In a separate medium-sized prep bowl, combine all of the rice flour mixture ingredients and whisk well. Transfer the tempeh to the flour mixture and toss to evenly coat all the pieces. The tempeh should absorb most of the breading.
- Over medium-high heat, heat up a carbon steel wok, add the oil. Place the tempeh into the wok and toss to coat and saute until golden. The edges of the tempeh will begin to crisp up. Add in the green onions and jalapeños, tossing again to combine.
- Serve immediately with white or brown rice, and with the reserved green onion and jalapeños as garnish.