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Recipe All American Roasted Spare Ribs

Braised Tempeh with Vegetables

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    10 mins

Chinese Food |

What you’ll need

Ingredients

  • 1 pc. tempeh
  • 5 oz. red, green and yellow bell peppers [diced]
  • 1 pc. apple
  • 1 pc. lemon
  • 2 pcs. cherry tomatoes

Seasoning

  • 4 Tbsp. Lee Kum Kee Hoisin Sauce
  • 1 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
  • 1 tsp. Lee Kum Kee Mushroom Bouillon Powder
  • 1 Tbsp. water

Made with
Lee Kum Kee products

Hoisin Sauce 20 oz

Hoisin Sauces

Hoisin Sauce
Mushroom Bouillon Powder, 1 kg Can

Bouillons

Mushroom Bouillon Powder
Chili Bean Sauce (Toban Djan), 4lb 8oz (2.04 kg), Tin Can

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)

How to make it

  1. Cut the apple into thin slices. Immerse the apple in a bowl of water with lemon juice added.

  2. Cut the tempeh into 5mm thick (about 3cm x 3cm) pieces and set aside.

  3. Heat the wok over medium heat with some cooking oil, pan-fry the bell peppers until fragrant and set aside. Then pan-fry the tempeh over low heat until two sides are golden brown. Add half of the seasoning mix and stir fry well, and set aside.

  4. Put the tempeh onto a plate and garnish with bell peppers, apple, and cherry tomatoes. Brush the remaining seasoning mix over the ingredients. Arrange and serve on a plate.

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