Here’s my version of Mark’s description with a tweak or 2. I like to steam my tempeh first which opens it up to absorb more marinade. Mark doesn’t steam or marinate it. Your choice. Either way, it’s likely to be delicious.
Mark Scarborough’s Tempeh Vegetable Stir-Fry by The Veggie Queen
1 8 ounce package tempeh, any kind, sliced into thin strips (I particularly like Turtle Mountain Spicy tempeh)
2 tablespoons tamari or soy sauce
1 tablespoon Hoisin sauce
1-2 teaspoons sambal oleck or your favorite hot sauce
1 tablespoon rice vinegar or balsamic vinegar
1-2 tablespoons Shaoshing wine (optional)
1-2 tablespoons water
1 tablespoon canola or peanut oil
3 tablespoons thinly sliced shallots
1/2 cup sliced red pepper (in season) or carrots (in winter), thinly sliced on the diagonal
1/2 cup snow peas, stemmed, cut in half on the diagonal
- Steam the tempeh for 5 minutes over boiling water.
- While the tempeh is steaming, mix together all the liquid ingredients in a shallow pan and stir to combine.
- Add steamed tempeh to liquids and let marinate for at least 15 minutes, and up to 30 minutes.
- Remove tempeh from the marinade.
- Heat a wok over medium-high heat. Add the oil and then the tempeh and shallots. Stir-fry for 1 minute. Add the red pepper or carrot and stir for another 2-3 minutes, until the pepper or carrot is getting cooked through. Add the marinade and the snow peas. Cook until the snow peas are bright green.
- Taste and adjust the seasonings, adding more of any of the ingredients until it tastes right to you.
- For me, I would garnish this with cilantro but that’s because I love cilantro.
- Serve over short grain brown rice.