- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce (we used KA.ME brand)
- 2 tablespoons rice vinegar (we used unseasoned rice vinegar)
- 2 tablespoons packed light brown sugar
- 1 tablespoon soy sauce (we used reduced-sodium soy sauce)
- 1 tablespoon toasted sesame oil
- 2 teaspoons Asian chili-garlic sauce
- 1 teaspoon grated fresh ginger
- 1 (8 oz.) package of tempeh
- Vegetable broth or water (we used vegetable broth)
- Asian Noodle Slaw, to serve on the side (recipe below)
- Add the following ingredients to a small saucepan, stirring to combine: ketchup, hoisin sauce, rice vinegar, brown sugar, soy sauce, sesame oil, chili-garlic sauce and grated ginger. Set the saucepan over medium-high heat, waiting for a boil to occur. Once boiling, turn the heat down to a simmer, letting it simmer until thickened (they say it’s supposed to take 3 minutes to achieve but it took us longer than that). Take the saucepan off the heat and cover to keep the glaze warm.
- Cut the tempeh into 4 triangles. Pour a tablespoon or two of broth into a large skillet, setting the skillet over medium heat. Once the skillet’s hot, place the tempeh in the skillet, letting it cook for 3 to 5 minutes per side or until the tempeh is browned (add just enough broth in when needed so the tempeh doesn’t get stuck to the skillet). Once the tempeh’s crispy, take the tempeh out and drop it into the glaze, tossing to coat. Place the tempeh back in the skillet, cooking it just long enough to caramelize the sauce. Take the tempeh out of the skillet, pouring any remaining glaze over the tempeh before eating it with the Asian Noodle Slaw
Asian Noodle Slaw
- 6 oz. dried multigrain spaghetti or soba (buckwheat noodles) (we used whole-wheat spaghetti)
- 1/3 cup peanut sauce (we used House of Tsang Bangkok Dipping Peanut Sauce)
- 1/3 cup carrot juice
- 1 Tbsp. canola oil
- 1 Tbsp. peeled, finely chopped fresh ginger
- 1 (16 oz.) pkg. shredded broccoli (we used a broccoli slaw mix)
- 3/4 cup shredded carrots
- Cook the pasta based off the directions on the box that they came in, draining afterwards. Using kitchen scissors, cut the pasta into small pieces (we just broke our spaghetti into thirds before cooking it). Take a small bowl and mix the peanut sauce and carrot juice together in it, creating the sauce for the slaw.
- Pour the canola oil into either a wok or a large nonstick skillet (we used a nonstick skillet). Set the skillet over medium-high heat. Once the oil’s hot, toss in the ginger, stirring constantly for 15 seconds. Now add in the carrots and broccoli slaw, continuing to stir for one minute.
- Pour the sauce into the skillet, stirring so everything is coated in the sauce. Continue stirring for 2 minutes or until the sauce is heated through. Add the spaghetti in, tossing gently until it’s fully coated in the sauce. Serve immediately.
The glaze reminded us of a sweet barbecue sauce, but one that’s made with Asian ingredients. The seared tempeh tastes good but the flavor of the glaze doesn’t come through as much as we wanted it to so we added that extra glaze on and that really made the flavor pop a lot more ! The tempeh paired well with the Asian Noodle Slaw. The slaw has a little bit of sweetness to it but if you’d like it to have some heat, we found that Sriracha tastes good drizzled over the slaw.
It was our idea to use the glaze on tempeh but we don’t remember where the glaze or slaw recipe came from.
We weren’t paid in any form to promote KA.ME or House of Tsang.
Take care everybody !