Hoisin Cashew Tempeh- simple to make and filled with taste, this plant-based dinner is a superb supply of protein and fiber. Comes collectively in simply half-hour!
Right here we’re with one other tempeh recipe. In case you haven’t tried tempeh but, I hope this recipe would be the kick within the pants that you just want. As a result of it’s, certainly, a kick within the pants. That means it would kick you within the pants with taste. It’s a very good factor I’m not a comic, huh? 😉
In all honesty, this dish is one in every of my favourite methods to eat tempeh. It in all probability has one thing to do with the truth that it will get fried first, but it surely’s completely moist and the flavour is unimaginable. Paired with broccoli, rice and crunchy roasted cashews, it makes for a scrumptious dinner that you just’ll crave repeatedly.
What’s Hoisin Sauce?
Hoisin is a condiment generally utilized in Asian cooking that’s created from a base of fermented soybeans, in addition to different flavors and spices. It imparts umami taste with candy, tangy and spicy components.
Is it Gluten-free?
Most hoisin sauce will not be gluten-free, nonetheless, I used to be capable of finding a model known as Premier Japan that makes a wheat-free hoisin. I used their sauce on this recipe and it was perfection.
The best way to Make Hoisin Cashew Tempeh
- Steam the tempeh. I at all times steam my tempeh to assist open the pores so it absorbs all the taste of no matter sauce I’m marinading it in. Whereas it’s not completely needed, it’s value the additional 10 minutes, I promise! As soon as it’s steamed and barely cooled, minimize it into triangles.
- Prep the dredge and the marinade. Whisk collectively the marinade created from hoisin sauce, tamari, rice wine vinegar, coconut sugar, contemporary garlic and ginger. Then whisk collectively the chickpea flour with water together with just a few tablespoons of the marinade.
- Dredge the tempeh. Coat the tempeh items with the chickpea dredge then cook dinner on both sides in olive oil over medium warmth. Switch the cooked tempeh to the bowl with the remaining marinade and stir till evenly coated.
- Serve heat and luxuriate in!
Serving Options
I prefer to serve this tempeh with roasted broccoli and white rice, however be at liberty to serve with no matter grain or vegetable you want. Roasted asparagus, brussels sprouts, or carrots would all be nice choices or you may exchange the rice with quinoa or farro.
Searching for extra methods to eat tempeh?
Hoisin Cashew Tempeh
Straightforward to make and filled with taste, this plant-based dinner is a superb supply of protein and fiber.
Servings: 4 individuals
- 12 ounces tempeh
- ⅓ cup hoisin sauce
- 4 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons coconut sugar
- 2 cloves contemporary garlic, grated (about 1 teaspoon)
- 2 inches ginger, peeled and grated (about 1 teaspoon)
- ¼ cup chickpea flour
- ¼ cup water
- ¼ cup additional virgin olive oil, or most popular neutral-flavor oil
- cooked rice, roasted or steamed broccoli and roasted cashews for serving
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Begin by steaming the tempeh in a steamer basket for 10 minutes. This step is non-compulsory but it surely actually permits the tempeh pores to open and take up the flavors.
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Whereas the tempeh steams, put together the marinade. In a big bowl, whisk collectively the hoisin sauce, tamari, rice wine vinegar, coconut sugar, garlic and ginger. Put aside.
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In a shallow bowl, whisk collectively the chickpea flour with water till easy. Add 2 tablespoons of the marinade to the chickpea flour combination and whisk to mix. Put aside.
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As soon as the tempeh is finished steaming, put aside on a reducing board to chill barely. Lower into triangles.
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In a big skillet, heat the oil over medium warmth. Coat every triangle with the chickpea flour combination then rigorously place within the skillet. Cook dinner for about 3-4 minutes on both sides, till mild golden brown, then switch to bowl with remaining marinade. Toss till evenly coated. Serve heat with cooked rice, broccoli and roasted cashews, and luxuriate in!
Diet Info are for 1/4th of ready tempeh and doesn’t embody broccoli, rice or cashews.
Energy: 390kcal, Carbohydrates: 27g, Protein: 20g, Fats: 24g, Saturated Fats: 4g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 13g, Ldl cholesterol: 1mg, Sodium: 1397mg, Potassium: 500mg, Fiber: 2g, Sugar: 9g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 3mg
