How to Prepare Speedy Soy Glazed Tempeh With Sweet Chilli Sauce
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Soy Glazed Tempeh With Sweet Chilli Sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Soy Glazed Tempeh With Sweet Chilli Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soy Glazed Tempeh With Sweet Chilli Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Soy Glazed Tempeh With Sweet Chilli Sauce using 8 ingredients and 3 steps. Here is how you can achieve that.
I was a bit scared of tempeh for a long time and I’m not really sure why because the first time I tried it I really loved it. It is made of fermented soy beans and is firm in texture. Easy to slice and fry, or marinade and put into stir fry’s etc. This made a nice light lunch which I really enjoyed. The marinade is salty and garlicky which I love, but it’s offset by the fresh coriander and the sweet chilli sauce.
Ingredients and spices that need to be Take to make Soy Glazed Tempeh With Sweet Chilli Sauce:
- 4 thick slices of tempeh
- 2 tsp Sweet chilli sauce
- 2 tsp Coriander leaves garnish
- Marinade
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp Tamari or soya sauce
- 1 tsp crushed garlic
Instructions to make Soy Glazed Tempeh With Sweet Chilli Sauce
- Mix together the marinade ingredients then let the tempeh sit in it for 20 minutes, turning over occasionally.
- In a non-stick frying pan, fry the tempeh slices over a medium heat for a few minutes on each side until nicely browned. Don’t throw away the leftover marinade.
- When it’s nearly ready pour the remaining marinade from the bowl into the pan and let it reduce for a few more minutes. Serve with the coriander and sweet chilli sauce.
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