Ingredients
Click an ingredient to check it off as you cook.
Preparation
1
Put all the sauce ingredients in a saucepan and whisk until smooth.
2
Bring to a boil, remove the saucepan from the heat and set aside.
3
Coat the tempeh cubes in the flour.
4
In a large non-stick skillet, heat the oil over medium-high heat and brown the tempeh on all sides
5
for 4 minutes.
6
Turn the heat down as low as it goes and pour the sauce over the tempeh. Let simmer for one minute.
7
Serve over rice vermicelli with your favourite vegetables.
8
Fridge: 5 days
9
Freezer: 3 months
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