This vegan twist on a classic takeout dish is both delicious and healthy! With crispy tempeh bites smothered in a tangy and slightly sweet sauce, this dish is sure to satisfy your cravings.

Quick Info

⏱️ 90 min • 🍽️ 4 servings • ⭐ 84%

Nutrition

385 cal • 23g protein • 26g carbs • 22g fat

Tags

[North American] • [Dairy-Free] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [Fusion] • [Under 1 Hour]

Ingredients

• 16 ounces tempeh
• ¼ cup cornstarch
• 1 teaspoon paprika
• 4 cloves of garlic, sliced, divided
• 4 teaspoons ginger, grated, divided
• 2 tablespoon sesame oil, divided
• 2 tablespoons rice wine
• 4 tablespoons soy sauce, divided
• ¼ cup oil
• ½ teaspoon red pepper flakes
• 1 tablespoon tomato paste
• ¼ cup vegetable broth
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• n/a
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions Preview

1. Chop the tempeh into chicken nugget-sized …
2. Add the cornstarch, paprika, ginger, garli…
3. Add oil to a pan on medium-high heat and p…

…and 7 more steps

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Recipe by: Pierce Abernathy • From: Tasty: Tasty Vegetarian