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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 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 pasteback to cookbook
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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.
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