General Tso's Tempeh

General Tso's Tempeh

Ingredients

for 4 servings

• 16 oz tempeh
• ¼ cup cornstarch
• 1 teaspoon paprika
• 4 cloves garlic, sliced, divided
• 4 teaspoons ginger, grated, divided
• 2 tablespoons sesame oil, divided
• 2 tablespoons rice wine
• 4 tablespoons soy sauce, divided
• ¼ cup oil
• ½ teaspoon red pepper flakes
• 1 tablespoon tomato paste
• ¼ cup vegetable broth
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• sesame seed, optional, to garnish

CORNSTARCH SLURRY

• 1 tablespoon cornstarch
• 2 tablespoons water

Preparation

1. Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
3. Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
4. In the same pan, add in oil and sesame oil on medium-high heat.
5. Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
6. Add the tomato paste and vegetable broth, and stir until incorporated.
7. Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
8. Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
9. Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
10. Enjoy!
11. https://tasty.co/recipe/general-tsos-tempeh

Tofu Satay

 

Tofu Satay with Peanut Sauce

Delicious Vegan Tofu Satay served with a lovely Peanut Sauce

3.95 from 78 votes

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Course: Appetizer

Cuisine: asian, Thai

Keyword: Peanut Sauce, Satay, Tofu Satay

 

Prep Time: 15minutes minutes

Cook Time: 20minutes minutes

Total Time: 35minutes minutes

 

Servings: 12 Tofu Skewers

 

Calories: 59kcal

Ingredients

Tofu Satay

• ▢400 g block of tofufirm
• ▢2 tablespoon soy sauce
• ▢½ tablespoon maple syrup
• ▢¼ cup coconut milk
• ▢½ tablespoon sriracha
• ▢½ teaspoon garlic powder
• ▢½ teaspoon ginger powder

Peanut Sauce

• ▢⅓ cup peanut butterroom temperature
• ▢1 teaspoon brown sugar
• ▢½ tablespoon soy sauce
• ▢2 teaspoons lime juice
• ▢1 teaspoon rice vinegar
• ▢½ teaspoon ginger powderor freshly grated ginger
• ▢⅓ cup warm water

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Instructions

• Drain any excess of water from the tofu by placing it in between two plates and adding something heavy like a can of tomatoes for example. Leave for at least 20 minutes.
• While the tofu is draining, mix in a small bowl the ingredients for the marinade: Soy sauce, maple syrup, coconut milk, sriracha, garlic powder and ginger powder. Combine all the ingredients until you have a uniform mixture.
• Preheat the oven to 200ºC or 400Fº
• Once the tofu is ready, cut each block of tofu into 5-6 strips crosswise. They need to be thick enough to be able to place the stick after baking. Place them in the container where you are going to pour the marinade and using a baking brush or a spoon add the marinade on the tofu until all the tofu strips are completely coated. Leave marinating for at least 20 minutes in the fridge.
• When the tofu has been marinating for at least 20 minutes, place it on a baking tray and bake at 200ºC or 400Fº for 10-12 minutes. Flip them and bake for further 10-12 minutes.
• When your tofu is completely cooked, leave it to cool before skewering them on the satay sticks. Once they are on the stick, place them on a plate to serve.
• To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.
• Transfer the peanut sauce into a small serving bowl and add crushed peanuts on the top. Add to the place together with the tofu skewers.
• Sprinkle some fresh chopped coriander and sesame seeds on the top for better presentation.

https://sixhungryfeet.com/tofu-satay-with-peanut-sauce/#recipe

West African Peanut Lentil Stew

 

West African Peanut Lentil Soup

West African Inspired Peanut Lentil Soup. African Peanut Stew with lentils and veggies., Harissa Spice, peanut butter, Sweet potato. Serves 3 to 4 or more.

Prep Time15minutes mins

Cook Time25minutes mins

Total Time40minutes mins

Course: stew

Cuisine: African Inspired

 

Servings: 

 

Calories: 411kcal

 

Author: Vegan Richa

Ingredients

• 1 tsp oil
• ½ (0.5) medium onion
• 2 juicy tomatoes
• 4-5 (4) garlic cloves
• 1 inch ginger
• 1 tbsp sambal oelek or asian chili sauce or other hot chile sauce to taste
• 1 tbsp tomato paste or ketchup
• 1.5 tsp ground cumin
• 2 tsp ground coriander
• 1 to 1.5 tsp Harissa Spice Blend
• ¼ tsp (0.25 tsp) black pepper
• ¼ cup (62.5 g) nut butter like peanut butter or almond butter
• 2 tbsp peanuts
• ½ cup (90 g) red lentils
• 2 cups (364 g) veggies chopped small or thin slices - zucchini, sweet potato or potato, carrots, eggplant, broccoflower etc
• 2.5 cups (587.5 ml) vegetable stock or water
• ¾ tsp (0.75 tsp) to 1 salt
• 1 tsp or more lime or lemon juice
• ½ cup (15 g) packed baby spinach or other baby greens.

Instructions

• Heat oil in a saucepan over medium heat. Add onions and cook until translucent. 5 minutes
• Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste, spices until pureed. Add to the saucepan. Cook for 5 to 6 minutes.
• Add peanut butter, half of the nuts, lentils, veggies, stock, salt and lemon juice. Mix, cover and cook.
• Stir at 15 minutes.Taste and adjust salt, heat and check if the veggies are al-dente. Add in the baby spinach. Cook for another 5 minutes or until the veggies and lentils are cooked through. Add more water if needed.
• Garnish with rest of the peanuts, cilantro, more lemon juice. Serve with flatbread, crackers or as is.

https://www.veganricha.com/african-peanut-lentil-soup/