A Spicy (Vegan) Recipe Walkthrough
Alright, we want to start this recipe by first cutting our tempeh into about 1-inch cubes. If you’ve never worked with tempeh, it looks like a bunch of beans pressed together into a loaf. It looks that way because that’s what it is, and usually it’ll have a thin and white EDIBLE (read: tasty, like blue cheese) mold coating it. It’s just soybeans pressed together, so it’s made of soy just like tofu, but this is what I had in my fridge so it’s what I used.
Get some oil heating in your pot. I’m using coconut oil because, again, it’s what I had on hand and because I thought it would complement the nuttiness of the tempeh nicely. It’s the consistency of butter when it’s at room temperature, but turns into a liquid when heated through.
Add the tempeh cubes to the pot and sear for about 3 minutes or until browned on the outside. Remove from pot and set aside.
Slice one red onion and one yellow onion thinly. Grate 4 cloves of garlic and 1 one-inch piece of ginger. Place a little more oil into the pot and cook the onions, garlic, and ginger until fragrant and translucent, about 5 minutes.
Then, add 2 tablespoons of tomato paste (you should really use hot bean paste, but I didn’t have any), 1 tablespoon of Sriracha hot sauce (the one with the rooster on the bottle and the green top), ½ cup peanuts (unsalted) and stir until warmed and coated with tomato paste.
Add the tempeh back into the mixture along with the chopped tops of a bunch of scallions. Mix in ½ cup of vegetable stock, and add a tablespoon of cornstarch. Mix until there are no more clumps of cornstarch and serve immediately. You want the scallions to still be firm. Enjoy!