Recipes

Mongolian Tempeh

Hubby's fav take-away dish made into an easy home-made dinner.

Prep Time 15mins (+ 30mins marinade time)
Cook Time 15mins
Difficulty Easy
Serves 4
Mongolian Tempeh

Ingredients

  • 1 block tempeh
  • 1 tbsp soy sauce
  • 1/4 cup chinese rice wine
  • 1 tbsp flour
  • 1 onion (medium)
  • 2 garlic cloves
  • 1 1/2 tsp fresh ginger
  • 1/2 red capsicum
  • 1 zucchini
  • 1/2 broccoli (small florets)
  • 1 carrot (medium)
  • 1 cup mushrooms
  • 1 cup snow peas
  • 2 tbsp oyster sauce
  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1/3 cup water
  • 1 tsp sesame oil

Method

  • Prep Ingredients: Slice the tempeh and capsicum. Finely slice the zucchini and carrot. Chop the onion, crush the garlic and finely grate the ginger.
  • Place tempeh in a bowl and coat with soy sauce, rice wine vinegar and flour. Cover and refrigerate for 30 minutes, if time permits (or overnight).
  • Heat a wok over high heat. Add 2 teaspoons olive oil. Swirl to coat. Stir-fry a third of tempeh for 2 to 3 minutes or until slightly browned and crisped around the edges. Transfer to a bowl. Repeat with oil and remaining tempeh in 2 batches.
  • Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened.
  • Add garlic and ginger. Stir-fry for 1 minute or until fragrant.
  • Add capsicum, broccoli, snow peas and mushrooms. Stir-fry for 2 minutes or until tender.
  • Return tempeh to wok. Add remaining sauces, sugar, water and oil.
  • Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice and steamed greens.
  • If mix remains too runny, thicken with flour or cornflour before serving.