Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.
Ingredients
Serves 4 as a side-dish
Step 1
Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
Step 2
Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
Step 3
Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.
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Reviews (42)
Back to TopI read the reviews before trying this and modified accordingly. I made the marinade with half Braggs liquid amino's and half water. I also doubled the vinegar and added 2 tablespoons of orange juice. For the veggies, I used broccoli, onions, carrots, red cabbage, yellow peppers and a small jalapeño. I stirfried veggies instead of steaming them. That allowed me to keep them crisp tender. Then I set them aside and fried the tempeh in a tiny bit of oil. Then added the peppers. I cooked the tempeh and peppers for about two minutes. I did not have enough marinade for the sauce, so I extended it with a bit more Braggs, water, vinegar, orange juice, lime juice and a bit of Siracha hot sauce. It turned out delicious.
snowflakesmom
Colorado
10/25/2017
This was really good with a few substitutions: -I used broccoli, carrots, and onions because that's what I had on hand. -I added about a tablespoon of hoisin sauce which made it the perfect balance of sweet and salty -I garnished it with chopped scallions and peanut Overall, really delicious! I see where everyone's coming from with it being too salty and I think the hoisin sauce helped in that regard. I will definitely be using this recipe again!
mphillips1126
Vancouver, WA
7/11/2014
Did it many times. Turned out really good. I diluted the soya sauce with water 1:2 ratio.
brovalex
Montreal
7/14/2013
Try Brags Amino Acids, healthier and less salty..and use less:)
Anonymous
Sanpoint ID
9/19/2012
After reading other reviews, I used low sodium soy, halved the soy and replaced with water for the marinade. Also tripled the water added for the sauce and threw in some fresh orange juice to cut the salt. I am a lover of things salty and this dish was still too salty! I wonder if Bon Appetit tested this recipe prior to printing it or if there is a major mistake in the reprint onto Epicurious. Horrible.
meatbaby
austin, tx
5/31/2011
I had already added regular soy sauce to the marinade before I read the reviews, so I regrouped by also adding an equal part orange juice and a little water to cut the salt. To add extra vegetables and stretch the recipe, I added some french style green beans, a little yellow onion, sliced, and also some yellow bell pepper. With these modifications, the recipe was really good and made a nice dinner served over jasmine rice.
homeskillet_yaya
North Carolina
2/7/2011
Doubled the honey in hopes of diminishing the salt factor. Still too salty. Next time might cut the soy with hoisen sauce, or just try a different recipe.
chancieandbob
Colorado Rockies
10/19/2010
I had no ginger and green onion but it turned out fine. It's good served with brown rice medley. I used orange bell pepper and that was tasty.
Anonymous
1/26/2010
This was great. We had no tempeh, so I substituted New York steak thinly sliced and stir fried just until browned. My boyfriend loved it, and I would definitely make it again!
eliza411
Hillsboro, OR
1/17/2010
Recipe was okay. I think it would have better if I used light soy sauce as the recipe calls for (rather than regular soy sauce which I already had on my shelf). I prefer tempeh over tofu so I might make this again.
Anonymous
5/15/2009
On second though, this is too salty. I thought my husband, who salts everything, would like it, but even he won't eat it. Decided not to make it again.
torivz
5/7/2009
Made this recipe as given. Pretty tasty. I never salt anything, so it was a tad salty for me, even with the low sodium soy sauce. I would make this again, maybe tweak the amount of soy sauce.
torivz
Bay Area, CA
5/6/2009
Chinese soy sauce comes in light and dark versions, and has to do with intensity of flavor rather than the sodium amount. It has to do with the type of dish you are cooking. *See The Ten Thousand Chinese Recipe Cookbook for more information.
rheetta
No. Calif.
5/10/2008
Very good recipe for Tempeh! All of my marinade was absorbed into the Tempeh before cooking, so I mixed up just about a tablespoon worth to add. I was using the low-salt soy sauce as recommended and didn't think it was too salty. I didn't have rice vinegar, so I used cider vinegar. Still good.
Anonymous
North Carolina
11/30/2007
It was awful. I could not eat it. Too salty. I used Braggs Aminos as recommended by another & it didn't help. Will never make again.
barbonbay
Balboa, CA
8/4/2005