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

• 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

1. You want to start by taking your tempeh and crumbling it into a minced pork like texture. 
2. Boil a pot of water and blanch your tempeh for 10 minutes, drain and let cool.
3. 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.
4. 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. 
5. Add the garlic, ginger, shallots and dried chillies into the chilli sauce and constantly stir for a few minutes.
6. Next, add in the mushrooms, tempeh, star anise and bay leaf and stir to combine well. Cook until the tempeh starts to brown. 
7. 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.
8. When ready, you can turn off the stove and let cool. 
9. Serve over rice if you’d like and don’t forget to add in fresh hamama greens and green onions! Enjoy!!