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Recipe All American Roasted Spare Ribs

Braised Tempeh with Vegetables

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

    10mins

  • Cooking

    10mins

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 0.25 fl oz (8 ml)

To-Go

Hoisin Sauce
Mushroom Bouillon Powder, 1 kg Can

Other Sauces

Mushroom Bouillon Powder

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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