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.
Zoe Sutherland says
How would you recommend cooking short grain brown rice in an Instant Pot?
Much thanks, and veggie love!
Jill Nussinow says
Sorry that I didn’t get back to you sooner about your rice. I have been traveling and away from the computer. I cook my short grain rice the same way as most of my long grain rice: 1 cup rice, 1 1/2 cups liquid for 22 minutes with natural release.
I hope that this helps.
Roberta says
Jill – how funny – I bought my first couple of pkg of tempeh today in a couple of months – I ALWAYS steam it for 20 min before using it – was taught this in pre-McDougall days by my first heart-healthy teacher, Radha Vignola (was an Ornish teacher until he started recommending fish oil) . . . maybe I’ll try your recipe with my first pkgs in a long time! Didn’t really have a plan (except tempeh salad for sandwiches this weekend). Cheers!
Jill, The Veggie Queen says
Jess,
I am happy to hear that you’ve learned how to best cook tempeh and enjoy cooking and eating it.
Tempeh is a great stand in for other proteins in a wide variety of dishes. Unfortunately, my husband doesn’t care for it, but I guess that means more tempeh for me.
Thanks for your comment,.
Jess says
I totally agree with the steaming or simmering. I didn’t prepare it that way in the beginning, but simmering or steaming definately gets rid of the stronger fermented taste. If done that way, I don’t think any warning is needed at all. Just soaks up the other flavors. Love cooking with tempeh!