Recipe: Vegan Taiwanese Braised Tempeh with Hamama Green Onions & Microgreens
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Makes: 4-6 Servings
This is a great vegan take on the traditional Taiwanese Braised Pork. The tempeh has a perfect balance of sweet and savory flavors; Just serve it over rice with fresh greens for a quick meal any night of the week!
Ingredients:
- 1 cup [8 0z] Tempeh
- 4-6 Dried Shiitake Mushrooms
- 2 ½ cups Hot Water (for soaking the mushrooms)
- 4-6 Garlic Cloves (minced)
- 1 -2 Tsp Fresh Ginger (minced)
- 2 Shallots (minced)
- 2 Dried Chillies (seeded & minced)
- 1 Bay Leaf
- 1 Whole Star Anise
- 2 Tbsp Chilli Sauce (or Doubanjiang)
- ½ - 1 cup Braggs Amino Acids
- 2 Tbsp Dry Sherry Wine (or Shaoxing Wine)
- 2 Tbsp Dark Brown Sugar
Instructions:
- You want to start by taking your tempeh and crumbling it into a minced pork like texture.
- Boil a pot of water and blanch your tempeh for 10 minutes, drain and let cool.
- Soak your dried shiitake mushrooms in hot water until soft and mince one ready. Set the mushroom water aside as you will be using that in the dish.
- Next you will start by braising the tempeh in a medium skillet on medium heat. Start by adding the chilli sauce and stir while cooking until it becomes fragrant and a little bit more orange in color.
- Add the garlic, ginger, shallots and dried chillies into the chilli sauce and constantly stir for a few minutes.
- Next, add in the mushrooms, tempeh, star anise and bay leaf and stir to combine well. Cook until the tempeh starts to brown.
- You will then add in the liquids. Add in the braggs, wine, mushroom water including the brown sugar. Mix well and let cover the skillet with a top. You will want this to cook and braise for about 20 minutes.
- When ready, you can turn off the stove and let cool.
- Serve over rice if you’d like and don’t forget to add in fresh hamama greens and green onions! Enjoy!!