Vegan Tempeh with Orange Sauce À La Buddhist Chef

Summary

Ingredients

• 3 tablespoon vegetable oil
• 240 g tempeh
• 1 tablespoon ginger, chopped
• 2 cloves garlic)
• 3 spring onion (s)
• 250 ml vegetable stock
• 60 ml orange jam
• 2 tablespoon soy sauce
• 0.5 teaspoon ½ Sriracha sauce or hot chili sauce
• a bit salt
• 2 port. Basmati rice, cooked
• possibly vegetables, e.g., avocado, paprika or carrots

Print Recipe Pin Recipe

Instructions

1. The tempeh is available in Asian stores, health food stores or supermarkets. Cut this into cubes. Chop the ginger and garlic. Cut the spring onions into small pieces.
2. Prepare the rice according to the instructions on the packet.
3. Put the vegetable oil in a non-stick pan and fry the tempeh with ginger and garlic for 5 minutes over medium heat until golden brown on all sides. Then add the broth, spring onions, orange jam, soy sauce, sriracha and, if necessary, fresh vegetables and cook for 2 - 5 minutes, stirring, until almost all the liquid is absorbed. Season with a little salt and serve on the basmati rice.