Crispy Chilli ‘Beef’ (vg)
Now, I know this isn’t REAL beef, but trust me when I say you won’t miss the real thing when you give this recipe a go. Tempeh, not only is it high in fibre, protein, and unsaturated fats, but when cooked right and marinated well, also tastes next-level delicious. If you’re a tempeh sceptic, let this recipe be the first to change your mind - slightly spicy but also sweet, and perfectly sticky whilst also crispy.
Serves: 2 | Total Cooking Time: 20 minutes
Ingredients
200g tempeh, cut into strips
1 level tsp red miso
24ml soy sauce
10g date or agave syrup
1 tsp sesame or olive oil
1 tsp shaoxing wine or rice vinegar
1 tsp cornflour
1/2 tsp chilli powder
1/4 tsp smoked paprika
1/4 tsp garlic granules
1/4 tsp onion granules
1 red chilli, sliced (optional for extra heat)
Sesame seeds for topping (optional)
Instructions
Cook your tempeh strips in a frying pan on medium - high heat, until crispy.
Mix all of the remaining sauce ingredients in a small bowl until smooth.
Once your tempeh is crispy and cooked through, simply pour over the sauce and mix well to coat. Cook for a few minutes until the sauce thickens and burns slightly over the tempeh strips, and you’re all done!
Serve with the sliced chilli and sprinkle of sesame seeds, alongside some rice, noodles, on a sandwich or gyros - whatever you like!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations. Lots and lots of love guys!! & thank you xx
