This Mongolian Tempeh recipe features fermented tempeh as a high-protein meat substitute, combined with a flavorful sauce and served with rice. It's a delicious and easy plant-based dish that you will love!
1: In a large bowl, add the cubed tempeh, corn starch, olive oil, rice vinegar, and soy sauce. Mix to combine.
2: In a small bowl, combine dark soy sauce, soy sauce, maple syrup, and mushroom stock. Set aside.
3: Heat a large pan over medium heat and add another 2 tbsp of olive oil. Warm oil for 30 seconds and then add the cubed tempeh. Cook for 2-3 minutes to allow the tempeh to get crispy. Flip and cook for another 5 minutes to get golden brown all over.
4: Stir in the sauce, it will start to bubble. Stir to combine and prevent the sauce from burning. Allow the sauce to reduce until thick. This should happen in a minute or two. Continue to stir so it doesn’t burn. Add garlic and ginger and stir to combine.
5: Top with chives, serve with rice and dig in!
