Hoisin Braised Tempeh and Chinese Vegetables

Elevate your plant-based cooking with this Hoisin Braised Tempeh and Chinese Vegetables recipe, a perfect fusion of bold flavors and wholesome ingredients. Featuring protein-packed tempeh, a rich hoisin-soy sauce blend, and crisp-tender Asian vegetables like bok choy, carrots, and snow peas, this dish brings a harmonious balance of savory, tangy, and slightly sweet notes. A quick cornstarch slurry ensures a silky, luscious sauce that beautifully coats the stir-fry. Ready in just 40 minutes, this dish is ideal for busy weeknights while still delivering a stunning, restaurant-quality meal. Serve over jasmine or brown rice for a satisfying, healthy dinner, and add crushed peanuts for extra texture and crunch. Perfect for vegetarians, vegans, or anyone craving a nutritious, flavorful Asian-inspired meal!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Tempeh
• 4 tablespoons Hoisin sauce
• 3 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 2 teaspoons Sesame oil
• 3 Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 cup Vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 heads Bok choy, chopped
• 2 Carrots, julienned
• 100 grams Snow peas
• 1 Bell pepper, sliced
• 2 Green onions, chopped
• 4 servings Cooked jasmine rice or brown rice
• 2 tablespoons Crushed peanuts (optional for garnish)

Directions

Step 1

Slice the tempeh into bite-sized cubes. Steam the tempeh for 5 minutes to remove any bitterness, then set aside.

Step 2

In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger. Set aside.

Step 3

In another small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Set aside.

Step 4

Heat a large skillet or wok over medium heat. Add 1 teaspoon of sesame oil and sauté the steamed tempeh until golden brown on all sides, about 4-5 minutes. Remove the tempeh and set aside.

Step 5

In the same skillet, add a splash of vegetable broth and stir-fry the carrots, bok choy, bell pepper, and snow peas for 3-4 minutes, or until they are slightly tender but still crisp.

Step 6

Return the tempeh to the skillet. Pour the hoisin sauce mixture over the tempeh and vegetables, stirring to coat.

Step 7

Add the vegetable broth to the skillet and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.

Step 8

Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce thickens to your desired consistency.

Step 9

Garnish with green onions and crushed peanuts, if desired. Serve hot over cooked jasmine or brown rice.

Nutrition Facts

Serving size	(2297.0g)

Amount per serving	% Daily Value*
Calories	2301.1

Total Fat 76.9g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 13.5g
Cholesterol 1.9mg	0%
Sodium 3815.6mg	0%
Total Carbohydrate 316.6g	0%
Dietary Fiber 29.8g	0%
Total Sugars 48.1g
Protein 106.7g	0%

Vitamin D 0IU	0%
Calcium 1157.7mg	0%
Iron 20.9mg	0%
Potassium 4838.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 17.9%

Carbs: 53.1%