Hoisin Braised Tempeh and Chinese Vegetables
Elevate your plant-based cooking with this Hoisin Braised Tempeh and Chinese Vegetables recipe, a perfect fusion of bold flavors and wholesome ingredients. Featuring protein-packed tempeh, a rich hoisin-soy sauce blend, and crisp-tender Asian vegetables like bok choy, carrots, and snow peas, this dish brings a harmonious balance of savory, tangy, and slightly sweet notes. A quick cornstarch slurry ensures a silky, luscious sauce that beautifully coats the stir-fry. Ready in just 40 minutes, this dish is ideal for busy weeknights while still delivering a stunning, restaurant-quality meal. Serve over jasmine or brown rice for a satisfying, healthy dinner, and add crushed peanuts for extra texture and crunch. Perfect for vegetarians, vegans, or anyone craving a nutritious, flavorful Asian-inspired meal!
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Recipe Information
Ingredients
- 300 grams Tempeh
- 4 tablespoons Hoisin sauce
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 cup Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 heads Bok choy, chopped
- 2 Carrots, julienned
- 100 grams Snow peas
- 1 Bell pepper, sliced
- 2 Green onions, chopped
- 4 servings Cooked jasmine rice or brown rice
- 2 tablespoons Crushed peanuts (optional for garnish)
Instructions
Slice the tempeh into bite-sized cubes. Steam the tempeh for 5 minutes to remove any bitterness, then set aside.
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger. Set aside.
In another small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Set aside.
Heat a large skillet or wok over medium heat. Add 1 teaspoon of sesame oil and sauté the steamed tempeh until golden brown on all sides, about 4-5 minutes. Remove the tempeh and set aside.
In the same skillet, add a splash of vegetable broth and stir-fry the carrots, bok choy, bell pepper, and snow peas for 3-4 minutes, or until they are slightly tender but still crisp.
Return the tempeh to the skillet. Pour the hoisin sauce mixture over the tempeh and vegetables, stirring to coat.
Add the vegetable broth to the skillet and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce thickens to your desired consistency.
Garnish with green onions and crushed peanuts, if desired. Serve hot over cooked jasmine or brown rice.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 48.1 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1158 mg | 89% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4838 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
