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Sticky, Spicy Tempeh: Your Quick Vegan Flavor Bomb

This Sticky, Spicy Tempeh is a quick vegan delight packed with bold flavors, perfect for impressing guests while keeping it healthy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons soy sauce substitute with tamari for gluten-free
  • 1 tablespoon rice vinegar substitute with apple cider vinegar for milder taste
  • 1 tablespoon dark brown sugar light brown sugar or maple syrup can also work
  • 1-2 teaspoons chile sauce (Sambal Oelek or Sriracha) adjust for heat level
For the Tempeh
  • 2 tablespoons neutral oil (Grapeseed, Sunflower, etc.) sesame oil offers extra flavor
  • 8 ounces tempeh, crumbled can substitute with crumbled tofu or seitan
  • to taste salt adjust to preference

Equipment

  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine soy sauce, rice vinegar, dark brown sugar, and chile sauce. Whisk until smooth and set aside.
  2. Heat oil in a skillet over medium-high heat. Crumble tempeh and sprinkle with salt. Sauté for 7-9 minutes until golden and crispy.
  3. Lower the heat and pour the prepared sauce over tempeh. Stir for about 1 minute until the sauce thickens and coats the tempeh.
  4. Remove from heat and serve immediately over rice, in lettuce wraps, or mixed with noodles.

Nutrition

Serving: 1portionCalories: 280kcalCarbohydrates: 25gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 800mgPotassium: 400mgFiber: 6gSugar: 10gVitamin C: 3mgCalcium: 10mgIron: 15mg

Notes

Avoid overcooking the tempeh for the best texture. Consider adding vegetables for extra nutrition.

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