Braised Tempeh with Vegetables
What you’ll need
Ingredients
- Tempeh 1 pc
- Red, green and yellow peppers 150 g [diced]
- Apple 1 pc
- Lemon 1 pc
- Cherry tomatoes 2 pcs
Seasoning
- Lee Kum Kee Hoisin Sauce 60 g
- Lee Kum Kee Chilli Bean Sauce (Toban Djan) 15 g
- Lee Kum Kee Premium Mushroom Powder (No MSG Added) 5 g
- Water 1 tbsp.
Made with
Lee Kum Kee products
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How to make it
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Cut the apple into thin slices. Immerse the apple in a bowl of water with lemon juice added.
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Cut the tempeh into 5mm thick (about 3cm x 3cm) pieces and set aside.
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Heat the wok over medium heat, pan-fry the 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.
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Put the tempeh onto a plate and place the peppers and apple on top. Brush the remaining seasoning mix over the ingredients. Arrange and serve on a plate.
