This is a high protein easy to prepare Chinese style dish of marinated tempeh in a hoisin, chilli, soy and rice vinegar sticky sauce. and goes really well with steam rice and ginger and garlic pak choi.
First make the marinade, which will also be used to make the sauce later. Combine the hoisin sauce, apple cider vinegar, soy sauce, maple syrup, tomato puree, chilli flakes in a bowl with a tablespoon of water and mix together.
Next slice the tempeh block into thin strips and then each strip in half again along the long side. Put the tempeh strips into the marinade, give it a stir and cover and leave to marinate for at least 45 mins.
Once the tempeh has absorbed the flavours, remove them and save the marinade for the sauce later on.I
In a large bowl place the corn flour and toss the tempeh strip in the flour until they are all covered.
In a wok, heat a small amount of oil on a medium heat and add the strips of tempeh and cook on both sides, turning once brown and crispy on one side, about 2-3 minutes.
While they are cooking chop the onion and pepper into small squares. Add them to the wok along with the cashews. Toss and fry until the veggies are charred and warmed up
Now pour in the reminder of the marinade and stir and simmer for 2 mins.
Just before serving stir in chopped spring onions.
Serve immediately with steamed rice and ginger and garlic pak choi
Ingredients 
Cashews 
Make the marinade 
slice the tempeh 
into small strips 
put in marinade for 45 mins 
cornflour in a bowl 
coat the tempeh 
fry the tempeh 
chop the onion and pepper into squares 
turn the tempeh and fry 
add the onion and pepper and fry 
add thecashew nuts 
Add the marinade and simmer 
Mix in spring onions – ready to serve
Crispy Tempeh with cashews in a sticky hoisin sauce
Ingredients
- 200 g Tempeh – one block of tempeh
- 160 g red bell pepper – one red pepper
- 160 g white onion – one brown onion
- 50 g cashew nuts – a handful
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup
- 1 tbsp tomato puree
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp chilli flakes
- 3 tbsp cornflour
- 2 tsp vegetable oil – to coat the wok.
- 50 g spring onions – 3 or 4 spring onions
Method
- Just before serving stir in chopping spring onions
- Serve immediately with steamed rice and ginger and garlic pak choi
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
1 thought on “Crispy tempeh with cashews in a sticky hoisin sauce”
Very good flavour, but a little too hot with 3 tbsp of chilli flakes so would use slightly fewer next time. I used a red onion and added courgette to the veggies. I also cooked the tofu first then removed and cooked the veg as I wasn’t sure it would be cooked through all together. Very much appreciated by my fellow diner! Thank you.