Best Hoisin Braised Tempeh And Chinese Vegetables Recipes

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HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES



Hoisin-Braised Tempeh and Chinese Vegetables image

Braising means to brown the ingredients in a little oil, then add a bit of liquid, cover the pot tightly and cook to blend the flavors. This is a delicious dish by itself, or over brown rice or noodles! Adapted from Vegetarian Times.

Provided by Sharon123

Categories     Tempeh

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
16 ounces tempeh, cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon minced fresh ginger
2 large carrots, thinly sliced diagonally
1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
1 (8 ounce) can sliced water chestnuts, drained and rinsed
5 scallions, trimmed and sliced diagonally
1/3 cup hoisin sauce
1/4 cup water
salt
fresh ground black pepper
1 1/2 cups snow peas, trimmed and halved diagonally

Steps:

  • Heat the olive oil in large pot over medium-high heat.
  • Add tempeh and cook until browned, stirring often, about 5 minutes.
  • Add garlic and ginger.
  • Cook until fragrant, about 30 seconds.
  • Stir in remaining ingredients except the snow peas.
  • Reduce heat to low, cover and cook 15 minutes.
  • Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
  • Remove and place on a serving platter, over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 380.1, Fat 15.9, SaturatedFat 3, Cholesterol 0.6, Sodium 525.5, Carbohydrate 39.8, Fiber 6.6, Sugar 13.3, Protein 27.2

HOISIN-GLAZED TEMPEH WITH GREEN BEANS AND CASHEWS



Hoisin-Glazed Tempeh With Green Beans and Cashews image

This recipe is from Vegetarian Times (March 2010). I wanted to post it here because it's really good! My college makes a great version for us veggies.

Provided by BB2011

Categories     Tempeh

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 teaspoons hoisin sauce
2 1/2 teaspoons rice vinegar, divided
1 tablespoon low sodium soy sauce or 1 tablespoon tamari
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 1/2 tablespoons fresh ginger, minced
4 garlic cloves, minced (4 tsp.)
1 (8 ounce) package tempeh, cut into half-inch cubes
1 (12 ounce) package green beans, frozen
1/3 cup roasted unsalted cashews

Steps:

  • Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
  • Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
  • Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
  • Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
  • Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
  • Serve topped with cashews.

Nutrition Facts : Calories 250.7, Fat 15.1, SaturatedFat 2.7, Cholesterol 0.2, Sodium 231.1, Carbohydrate 19.1, Fiber 2.9, Sugar 4.9, Protein 14.5

CHINESE FIVE-SPICE VEGETABLES



Chinese Five-Spice Vegetables image

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.

Provided by Frenzy

Categories     Cauliflower

Time 20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 sweet onion, sliced
200 g cauliflower, chopped
400 g butternut squash, cubed
200 g Chinese cabbage, chopped
100 g baby corn, cut into 1 inch
100 g snow peas
150 g firm tofu, diced
200 g mushrooms
2 teaspoons Chinese five spice powder
2 teaspoons sugar
2 tablespoons soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
  • In a wok, heat oil and fry the onion and ginger
  • Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
  • Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
  • Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 0.9, Sodium 538.9, Carbohydrate 29.9, Fiber 6.2, Sugar 9.8, Protein 10.1

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