Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, soy glazed tempeh with sweet chilli sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Return the fried tempeh to the pan, season with salt, palm sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce. Next, combine all remaining ingredients in an airtight storage container or gallon-sized resealable plastic bag. Add the cubed tempeh to the marinade mixture and toss to coat on all sides.
Soy Glazed Tempeh With Sweet Chilli Sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Soy Glazed Tempeh With Sweet Chilli Sauce is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook soy glazed tempeh with sweet chilli sauce using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Soy Glazed Tempeh With Sweet Chilli Sauce:
- Get 4 thick slices of tempeh
- Take 2 tsp Sweet chilli sauce
- Make ready 2 tsp Coriander leaves garnish
- Make ready Marinade
- Make ready 1 tbsp rice vinegar
- Make ready 1 tsp sesame oil
- Take 2 tbsp Tamari or soya sauce
- Make ready 1 tsp crushed garlic
Stir in the tomatoes, pinto beans, soy sauce, chili powder, cumin and paprika. Raise heat and bring to a boil. Sauté/fry in a little oil until browned; Stovetop: In a large dutch oven or stock pot, heat your oil/water over medium heat. An Asian-inspired sweet and tangy sticky soy glaze that's perfect for dipping, ribs, bbq, wings, seafood, chicken, and pork.
Instructions to make Soy Glazed Tempeh With Sweet Chilli Sauce:
- Mix together the marinade ingredients then let the tempeh sit in it for 20 minutes, turning over occasionally.
- In a non-stick frying pan, fry the tempeh slices over a medium heat for a few minutes on each side until nicely browned. Don’t throw away the leftover marinade.
- When it’s nearly ready pour the remaining marinade from the bowl into the pan and let it reduce for a few more minutes. Serve with the coriander and sweet chilli sauce.
Sauté/fry in a little oil until browned; Stovetop: In a large dutch oven or stock pot, heat your oil/water over medium heat. An Asian-inspired sweet and tangy sticky soy glaze that's perfect for dipping, ribs, bbq, wings, seafood, chicken, and pork. Deliciously sweet, spicy, sticky, and tangy! This sweet and tangy sticky soy glaze is such a hit! It's so versatile, you can use this on seafood, pork, poultry, tofu, and veggies.
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