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Mongolian Tempeh // Nourish
1/3 cup water
1/3 cup corn starch
1/2 cup coconut aminos
1/3 cup brown suagr
2 tablespoons hoisin sauce Kikkoman or Sanj-J for gluten-free
2 teaspoons sambal oelek
2 tablespoon safflower oil
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/4 cup water
8 oz. tempeh, sliced
1 cup asparagus, chopped
2 green onions, chopped
2 cups rice, cooked – optional
Start by making your sauce and adding all the top ingredients into a bowl or glass. Make sure you mix everything well.
Next using a wok or sauté pan with lid heat up 2 tbsp oil
Add in your minced garlic and ginger. Sauté for 30 seconds.
Add in your sliced tempeh. Sauté on both sides till brown, 3-5 minutes.
Next add in your chopped asparagus. Sauté for 2 minutes.
Add 1/4 cup water to it and cover with a lid. Steam for 5 minutes.
Take off lid cover and mix in your sauce. Cover again for another 3-5 minutes or until sauce thickens.
Remove cover. Stir in green onions and serve over rice.
Recipe provided by Chef Jess Toliver, Jess Delicious Living