Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, soy glazed tempeh with sweet chilli sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tempeh Kecap - Fried Tempeh in Sweet Soy Sauce Many Indonesian tempeh dishes start by deep-frying tempeh slices until golden brown and crispy, then further dress with a choice of sauce or dressing. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich. Now add Cornstarch water mixture and set sauce pan to low and let thicken. Kering Tempeh - Fried Tempeh with Sweet and Spicy Glace.
Soy Glazed Tempeh With Sweet Chilli Sauce is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Soy Glazed Tempeh With Sweet Chilli Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have soy glazed tempeh with sweet chilli sauce using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Soy Glazed Tempeh With Sweet Chilli Sauce:
- Take 4 thick slices of tempeh
- Prepare 2 tsp Sweet chilli sauce
- Get 2 tsp Coriander leaves garnish
- Take Marinade
- Make ready 1 tbsp rice vinegar
- Prepare 1 tsp sesame oil
- Take 2 tbsp Tamari or soya sauce
- Get 1 tsp crushed garlic
To adjust the marinade, I used hot pepper sesame oil, plus pepper flakes, fresh thyme, soy sauce, peanut butter, maple syrup. I used orange instead of lime, since I did not have the lime. It should start to bubble up on itself and thicken up as the sauce reduces. Keep a close eye on it as it can reduce too much and start to burn.
Steps 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.
It should start to bubble up on itself and thicken up as the sauce reduces. Keep a close eye on it as it can reduce too much and start to burn. You'll know when it's ready it coats the back of a spoon. The soy glaze will thicken up more. Would you like any meat in the recipe?
So that’s going to wrap it up for this special food soy glazed tempeh with sweet chilli sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
