Henan-style Braised Tempeh

Ingredients

In this adaptation, the original Indonesian tempeh dish is transformed into a Henan-style braised tempeh. The original dish typically uses Indonesian spices and flavors, while the Henan-style version incorporates the bold and spicy flavors of Henan cuisine. The sauce is adjusted to include Henan-specific ingredients and spices, resulting in a unique fusion of flavors. We alse have the original recipe for Tempeh, so you can check it out.

• 400g (14 oz) tempeh, cut into bite-sized cubes 400g (14 oz) tempeh, cut into bite-sized cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons doubanjiang (spicy bean paste) 2 tablespoons doubanjiang (spicy bean paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup vegetable broth 1 cup vegetable broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the doubanjiang (spicy bean paste) to the pan and stir-fry for a minute to release its flavors.
4. 4.
   Add the tempeh cubes to the pan and cook until they are lightly browned on all sides.
5. 5.
   In a small bowl, mix together the soy sauce, rice vinegar, sugar, and vegetable broth. Pour the mixture into the pan with the tempeh.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the tempeh is tender and the sauce has thickened.
7. 7.
   Garnish with chopped green onions and fresh cilantro leaves.
8. 8.
   Serve the Henan-style Braised Tempeh hot with steamed rice.

Treat your ingredients with care...

• Tempeh — Before cooking, it is recommended to steam or blanch the tempeh for a few minutes to remove any bitterness and improve its texture.

Tips & Tricks

• For a spicier version, add a small amount of chili oil or dried chili flakes to the sauce.
• Adjust the sweetness and tanginess of the dish by adding more or less sugar and rice vinegar according to your taste preference.
• Serve the Henan-style Braised Tempeh with a side of steamed vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The dish tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Henan-style Braised Tempeh hot with steamed rice. The dish can be enjoyed as a main course or as part of a larger Chinese-inspired feast.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions and fresh cilantro leaves to add a pop of color and freshness. Serve it in a shallow bowl or on a plate to showcase the vibrant sauce and tempeh cubes.