Tempeh with vegetables in hoisin sauce

Name: Tempeh with vegetables in hoisin sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 400 g tempeh; 3 pcs garlic cloves; 1 tbsp grated ginger; 2 pcs sliced carrots; 300 g sliced napa cabbage; 150 g canned water chestnuts; 3 pcs chopped green onions; 120 ml hoisin sauce; 100 ml water; 150 g snap peas; to taste salt; to taste black pepper

Tempeh and vegetables are simmered in hoisin sauce and served as a main dish or with a side.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 380
Protein: 27 g
Fat: 16 g
Carbs: 40 g

Ingredients

for 4 servings

olive oil2 tbsp
tempeh400 g
garlic cloves3 pcs
grated ginger1 tbsp
sliced carrots2 pcs
sliced napa cabbage300 g
canned water chestnuts150 g
chopped green onions3 pcs
hoisin sauce120 ml
water100 ml
snap peas150 g
saltto taste
black pepperto taste

Method

7 steps

Heat the olive oil in a large pot over medium heat.
Add the sliced tempeh and fry until golden brown, stirring constantly, for about 5 minutes.
Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.
Add the carrots, napa cabbage, water chestnuts, green onions, hoisin sauce, and water.
Reduce the heat to low, cover with a lid, and simmer for 15 minutes.
Add the snap peas, cover with a lid, and cook for another 5 minutes until the vegetables are tender but still crisp.
Serve the dish hot.