85.0
(278)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
Step 2
Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
Step 3
Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
Step 4
In the same pan, add in oil and sesame oil on medium-high heat.
Step 5
Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
Step 6
Add the tomato paste and vegetable broth, and stir until incorporated.
Step 7
Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
Step 8
Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
Step 9
Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
Step 10
Enjoy!
Your folders
food52.com
4.5
(6)
30 minutes
Your folders
theforkbite.com
5.0
(1)
25 minutes
Your folders
thewanderlustkitchen.com
4.4
(312)
30 minutes
Your folders
chilipeppermadness.com
5.0
(4)
5 minutes
Your folders
iheartnaptime.net
5.0
(52)
35 minutes
Your folders
tasty.co
95.0
(156)
Your folders
sweetandsavorymeals.com
5.0
(18)
10 minutes
Your folders
delish.com
4.0
(16)
Your folders
thewanderlustkitchen.com
Your folders
chinasichuanfood.com
4.0
(1)
20 minutes
Your folders
sweetandsavorymeals.com
Your folders
tasteasianfood.com
5.0
(2)
5 minutes
Your folders
kathysvegankitchen.com
4.8
(12)
30 minutes
Your folders
healthiersteps.com
4.9
(29)
5 minutes
Your folders
commandcooking.com
5.0
(1)
35 minutes
Your folders
mamascooking.com
5.0
(1)
35 minutes
Your folders
pickledplum.com
4.8
(14)
15 minutes
Your folders
christieathome.com
5.0
(20)
15 minutes
Your folders
jenniferbanz.com
5.0
(2)
20 minutes