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Heat the oil in a medium saucepan (or clay pot if you have one). Once hot, add the minced garlic, shallot, and ginger. Sauté for 3 minutes.
Next, add the finely diced mushrooms and cook for another 3-5 minutes, or until mushrooms are cooked.
Add the chili bean sauce, soy sauce, maple syrup, and water. Stir to combine and dissolve the chili bean paste. Add the diced tempeh and let simmer for about 10 minutes, or until the sauce has reduced by about 1/4.
In a small bowl, dissolve the cornstarch with 2 tbsp of water. Add it to the clay pot and stir to combine. Heat for another 1-2 minutes, or until the sauce has thickened.
Remove from heat, sprinkle with Sichuan pepper and chopped green onions. Serve hot with white rice! Mapo tempeh will keep for up to 2 days in the refrigerator.