Braised Tempeh with Vegetables
What you’ll need
Ingredients
- 1 pc. tempeh
- 5 oz. red, green and yellow bell peppers [diced]
- 1 pc. apple
- 1 pc. lemon
- 2 pcs. cherry tomatoes
Seasoning
- 4 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 1 tsp. Lee Kum Kee Mushroom Bouillon Powder
- 1 Tbsp. water
Made with
Lee Kum Kee products
How to make it
Cut the apple into thin slices. Immerse the apple in a bowl of water with lemon juice added.
Cut the tempeh into 5mm thick (about 3cm x 3cm) pieces and set aside.
Heat the wok over medium heat with some cooking oil, pan-fry the bell peppers until fragrant and set aside. Then pan-fry the tempeh over low heat until two sides are golden brown. Add half of the seasoning mix and stir fry well, and set aside.
Put the tempeh onto a plate and garnish with bell peppers, apple and cherry tomatoes. Brush the remaining seasoning mix over the ingredients. Arrange and serve on a plate.
