Description
Hoisin Chickpea Tempeh with Stir-fried Veggies and Rice
Ingredients
Scale
- 198g chickpea tempeh, cut into medium cubes
- 4 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons water
- 2 teapsoons sesame oil
- 200g stir-fry mixed veggies
- 1 teaspoon minced garlic
- 1/4 teaspoon minced ginger
- Steamed basmati rice, to serve
Instructions
- Combine hoisin sauce with dark soy, and sesame oil in a medium bowl then split the sauce in half and set one half aside.
- Thoroughly coat the chopped tempeh in one half of the sauce. Leave to marinate in the fridge for 1-2 hours or {overnight if preparing in advance}.
- In the meantime, preheat the oven to 200ºC.
- Line a baking tray with parchment paper then carefully arrange the tempeh on the tray and bake in the oven for 25-30 minutes, turning over half-way through cooking.
- While the tempeh is cooking, heat a medium frying pan or wok with one teaspoon of sesame oil. Add the garlic, ginger and mixed veggies and cook for 4-5 minutes frequently stirring until the vegetables are just tender. Season with a pinch of salt or soy sauce then set aside.
- To the same frying pan, add the remaining hoisin sauce mix with two tablespoons of water. Stir well, and cook on a simmer for 3-4 minutes or until the sauce gets thick and hot.
- Serve the tempeh over white rice with the stir fry. Garnish with toasted sesame seeds if you desire.
Notes
You can use tofu, chicken or fish in place of tempeh. For variety, use rice noodles, wholewheat or egg noodles in place of rice.