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Hoisin-glazed tempeh
Serves 2-3 Starters and mains
Ingredients
- 1 x 340g block tempeh
- 3tbsp oil, for frying
- 2 garlic cloves, finely chopped
- 1tbsp grated fresh ginger
- 75ml hoisin sauce (see recipe, below) or shop-bought
- 1tsp sesame oil
- 1tbsp toasted sesame seeds
- 2 spring onions, thinly sliced
For the Hoisin sauce
- 125g demerara sugar
- good pinch cream of tartar
- 1⁄2tsp lemon juice
- 3tbsp light soy sauce
- 1tbsp dark soy sauce
- 3tbsp smooth peanut butter
- 3tbsp rice vinegar
- 1tsp garlic powder
- 1⁄2tsp Chinese five spice
- 1⁄4tsp white pepper
- 1⁄4tsp sesame oil
Method
Cut the tempeh into bite-sized pieces and pat dry on kitchen paper. Heat 2tbsp of the oil in a non-stick frying pan over a medium-high heat. Fry the tempeh until golden brown on all sides. Transfer to kitchen paper to drain.
Heat your wok over a medium- high heat and add the remaining 1tbsp of oil along with the garlic and ginger, cooking for 20-30 seconds until fragrant. Add the cooked tempeh and hoisin sauce and stir-fry for 3 minutes. Transfer to a serving bowl, drizzle with the sesame oil, then sprinkle with the toasted sesame seeds and the sliced spring onions.
Hoisin sauce
MAKES 1 SMALL JAR
Mix the sugar, 250ml water, the cream of tartar, lemon juice, light and dark soy sauces, peanut butter, rice vinegar, garlic powder, Chinese five spice and pepper together in a saucepan and place over a low heat. Once all of the ingredients have dissolved, slowly bring to the boil and simmer until the sauce has reduced by a third. Remove from the heat and add the sesame oil.
Allow to cool, then store your hoisin sauce in an airtight jar, chilled, for up to a month.
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