Tempeh with Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Ingredients
for
2
- For the tempeh and vegetables
- 250 grams Tempeh
- 2 Tbsps finely chopped carrots
- 2 Tbsps finely chopped scallions
- 2 Tbsps finely chopped Fennel
- 2 Tbsps finely chopped paprika
- 2 Tbsps finely chopped soybean sprout
- 2 Tbsps olive oil
- For the sauce
- 3 Tbsps soy sauce
- 1 Tbsp Maple syrup
- 2 Tbsps apple cider vinegar
- 1 tsp Tomato paste
- a little Chili paste
- 1 chopped garlic clove
- 1 tsp cornstarch
How healthy are the main ingredients?
Fennelsoy sauceolive oilapple cider vinegarMaple syrupTomato pastePreparation steps
1.
Cut tempeh into pieces and fry in olive oil. Add remaining vegetables with the exception of the sprouts. Cook about 2 minutes.
2.
Add sprouts and cook about 1 minute. Stir in soy sauce, maple syrup, vinegar, tomato paste, chili paste to taste and garlic. Fry briefly.
3.
Mix cornstarch with a little water and stir into vegetables. Bring to a boil and cook until thickened.
