Tempeh with Vegetables

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Tempeh with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation

Ingredients

for
2
For the tempeh and vegetables
250 grams Tempeh
2 tablespoons finely chopped carrots
2 tablespoons finely chopped scallions
2 tablespoons finely chopped Fennel
2 tablespoons finely chopped paprika
2 tablespoons finely chopped soybean sprout
2 tablespoons olive oil
For the sauce
3 tablespoons soy sauce
1 tablespoon Maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Tomato paste
a little Chili paste
1 chopped garlic
1 teaspoon cornstarch

Preparation 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.