Hoisin-Braised Tempeh and Chinese Vegetables

Hoisin-Braised Tempeh and Chinese Vegetables Recipe - Vegetarian Food from China

Region / culture: China | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Hoisin-Braised Tempeh and Chinese Vegetables recipe is a delicious and nutritious dish that combines the savory flavors of hoisin sauce with the wholesome goodness of tempeh and a variety of fresh vegetables. It is a perfect meal for vegetarians and vegans looking for a flavorful and satisfying dish.

History

This recipe draws inspiration from traditional Chinese cooking techniques, where braising is a common method used to infuse flavors into ingredients. The combination of hoisin sauce, tempeh, and Chinese vegetables creates a harmonious blend of textures and flavors that is sure to please your taste buds.

Ingredients

2 tsp canola oil
16 oz (454 g) tempeh, cut into 0.5 inch cubes
1 clove garlic, minced
1 tsp minced fresh ginger
2 large carrots, thinly sliced diagonally
1 head bok choy, trimmed and sliced crosswise into 1 inch pieces
1 8 oz (227 g) can sliced water chestnuts, drained and rinsed
4 scallions, trimmed and sliced diagonally
0.33 cup hoisin sauce
0.25 cup water
salt and freshly ground black pepper to taste
1.5 cups snow peas, trimmed and halved diagonally

How to prepare

1. Heat oil in a large pot over medium-high heat. Add tempeh and cook until browned, stirring frequently, for about 5 minutes.
2. Add garlic and ginger. Cook until fragrant, about 30 seconds.
3. Stir in the remaining ingredients except snow peas. Reduce heat to low, cover, and cook for 15 minutes.
4. Add snow peas, cover, and cook until the vegetables are cooked but still firm, for about 5 minutes longer.

Variations

Substitute tofu for tempeh for a different texture and flavor.
Add a splash of soy sauce or rice vinegar for extra umami flavor.
Include your favorite vegetables such as bell peppers, broccoli, or snap peas for added variety.

Cooking Tips & Tricks

Make sure to cut the tempeh into small cubes to ensure even cooking and maximum flavor absorption.

- Adjust the amount of hoisin sauce to suit your taste preferences. You can add more for a richer flavor or less for a lighter taste.

- Be sure to stir the ingredients occasionally while cooking to prevent sticking and ensure even cooking.

- Feel free to customize the vegetables in this recipe based on your preferences. You can add bell peppers, broccoli, or mushrooms for added variety.

Serving Suggestions

Serve this Hoisin-Braised Tempeh and Chinese Vegetables over steamed rice or noodles for a complete meal. Garnish with sesame seeds or chopped peanuts for added crunch and flavor.

Cooking Techniques

Braising, Stir-frying

Ingredient Substitutions

Tempeh: Tofu, seitan

- Hoisin sauce: Oyster sauce, soy sauce with a touch of honey

- Bok choy: Napa cabbage, spinach

Make Ahead Tips

You can prepare the tempeh and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it on the stovetop before serving.

Presentation Ideas

Serve this dish in a large serving bowl garnished with sliced scallions and a sprinkle of sesame seeds. The vibrant colors of the vegetables will make for an eye-catching presentation.

Pairing Recommendations

Pair this Hoisin-Braised Tempeh and Chinese Vegetables with a side of steamed jasmine rice and a refreshing cucumber salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 8g

Sugars: 12g

Fats

Total Fat: 12g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 24g

Vitamins and minerals

Vitamin A: 120%

Vitamin C: 80%

Calcium: 20%

Iron: 25%

Alergens

Contains soy

Summary

This dish is a good source of protein, dietary fiber, and essential vitamins and minerals. It is low in saturated fat and calories, making it a healthy and satisfying meal option.

Summary

This Hoisin-Braised Tempeh and Chinese Vegetables recipe is a flavorful and nutritious dish that is perfect for vegetarians and vegans. With a harmonious blend of savory hoisin sauce, tender tempeh, and a variety of fresh vegetables, this dish is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a chilly autumn afternoon, and I was flipping through an old cookbook that I had found tucked away in the back of my pantry. As I turned the pages, a picture of Hoisin-Braised Tempeh and Chinese Vegetables caught my eye. The vibrant colors and exotic flavors jumped off the page, and I knew I had to try it.

I had never cooked with tempeh before, but I was always up for a culinary adventure. I had learned to cook from my mother and grandmothers, who had passed down their knowledge and recipes to me over the years. They had taught me the importance of using fresh, seasonal ingredients and taking the time to savor each bite.

I decided to give the recipe a try, and set out to gather the ingredients. I found some fresh tempeh at the local health food store, as well as a variety of Chinese vegetables like bok choy, snow peas, and shiitake mushrooms. I also picked up a bottle of hoisin sauce, which I had never used before but was excited to try.

As I began to prepare the dish, I could feel the memories of my mother and grandmothers guiding me. I chopped the vegetables with care, remembering how my mother always said that the key to a good stir-fry was to cut everything into uniform pieces so that they cooked evenly. I marinated the tempeh in a mixture of hoisin sauce, soy sauce, and ginger, letting it soak up the flavors while I sautéed the vegetables in a hot wok.

The aroma that filled my kitchen was intoxicating – the sweet and savory scents of the hoisin sauce mingling with the earthy mushrooms and crisp vegetables. I added the marinated tempeh to the wok, letting it simmer in the sauce until it was tender and flavorful. The colors of the dish were stunning – bright greens, deep browns, and vibrant reds all coming together in a beautiful symphony of flavors.

When I finally sat down to taste the dish, I was blown away by how delicious it was. The tempeh was rich and meaty, with a hint of sweetness from the hoisin sauce. The vegetables were tender-crisp, their natural flavors enhanced by the sauce and seasonings. I savored each bite, letting the flavors dance on my tongue and transport me to a faraway place.

As I finished my meal, I knew that this recipe would become a favorite in my repertoire. It was a dish that spoke to me on a deep level, reminding me of the love and care that went into each meal I prepared. I knew that I would share this recipe with my family and friends, passing on the tradition of good food and good company for generations to come.

And so, that is how I learned to make Hoisin-Braised Tempeh and Chinese Vegetables – a recipe that not only nourishes the body, but also feeds the soul. It is a dish that reminds me of the power of food to bring people together, to create memories and build connections that will last a lifetime. And for that, I am forever grateful.