Fish-flavored tempeh

Meat is replaced with tempeh, the first choice for vegetarians, the taste is great

Ingredients: 100g tempeh, 35g bitter melon, red pepper 33g fungus 40g green onion 13g ginger 3g garlic 5g

Seasoning: 30g oil, 20g bean paste, 30g vinegar, 4g dark soy sauce, 15g sugar, 1g salt, 0.5g white pepper

Method:

1. Cut the tempeh into shreds, blanch it in hot water, take it out, rinse it in cold water, and set aside;

2. Soak the fungus in warm water (about half an hour), wash and cut into shreds, blanch in hot water and set aside;

3. Remove seeds from bitter melon, cut into shreds, blanch in hot water, take out and set aside;

4. Shred the red pepper and green onion, mince the garlic, cut the ginger into thin strips and set aside;

5. Sauce: Put the minced garlic and shredded ginger into a bowl, add vinegar, dark soy sauce, salt, white pepper and sugar to make a sauce and set aside;

6. Heat the pan and add oil. Stir-fry the bean paste over low heat until it turns red. Add the green onion and red pepper shreds. Stir-fry for a few times. Add the tempeh, fungus shreds and bitter melon shreds. Stir-fry for a minute or two. Add the juice and stir-fry evenly. Can. [1]

Three slices of tempeh

Vegetarian recipe for tempeh

Ingredients: 90g tempeh 200g lettuce 50g

Seasoning: 25g oil, 1g salt, 2g dark soy sauce

Method:

1. Cut tempeh into strips, fry until golden brown, remove and set aside;

2. Wash the tea tree mushrooms, cut them into sections, fry them until they are about 70% ripe, take them out and set aside;

3. Peel the lettuce, cut into strips and set aside;

4. Heat the pan, add oil, add the fried tempeh and tea tree mushrooms, stir-fry a few times, then add salt and dark soy sauce (just a little color), and finally add the lettuce strips, stir-fry a few times.

Kung Pao Tempeh

The diced chicken in Kung Pao Chicken is replaced with Tempeh, improved version

Ingredients: 110g Tempeh, 25g green pepper, 25g yellow pepper 40g cucumber, 40g carrot, 20g peanut, 15g green onion, 3g garlic, 5g ginger

Seasoning: 15g bean paste, pepper oil 25g, 2 dried chili peppers, 30g vinegar, 3g dark soy sauce, 18g sugar, 1g salt, 0.5g white pepper

How to do it:

1. Cut the tempeh into cubes, blanch it in hot water, take it out, rinse it in cold water, and set aside;

2. Peel the cucumber, remove the seeds, and dice it; dice the green and yellow peppers and set aside;

3. Peel the carrots, dice them, boil them in hot water until they are about 70% ripe, take them out and set aside;

4. Peel the peanuts, put a little oil in the pot, fry the peanuts over low heat until crispy, remove and set aside;

5. Crush and mince the garlic, mince the ginger, and dice the green onions and set aside;

6. Sauce: Put the minced garlic and ginger into a bowl, add vinegar, dark soy sauce, salt, white pepper and sugar to make a sauce and set aside

7. Heat the pan, add pepper oil, dried chili peppers, and stir-fry the bean paste over low heat. After it turns red, add diced green onions, green peppers and yellow peppers, and stir-fry until they are about seven to eight times ripe. Add tempeh and stir-fry for a few times. Add seasoning, diced cucumbers and fried peanuts, and stir-fry for a few times. That’s it.

Tempei sesame pie

Pie made with tempeh, more healthy and nutritious

Ingredients: 90g tempeh, 50g yam

Seasonings: 20g honey, 15g kiwi sauce, 20g white sesame seeds, 40g Kraft cheese, 8g sugar

Method:

1. Cut the tempeh into thin rectangular slices, blanch it in hot water, let it cool, and set aside;

2. Blanched tempeh, apply a layer of honey on both sides, and sprinkle with a layer of white sesame seeds. Backup;

3. Adjust the sauce:

a. Wash the yams, peel them, steam them for 20-30 minutes, then put them into a grinder

Pulp them into puree, pour them into a bowl and set aside;

b. Heat Kraft cheese over water and melt.

c. Pour the melted Kraft cheese into the yam puree, add sugar, and stir evenly.

4. Glue the tempeh with white sesame seeds and deep-fry them until they are about 70% cooked, remove them and set aside;

5. Cut the fried tempeh into diamond shapes and serve on a plate, top with yam sauce and kiwi sauce.