Sweet & Sour Tempeh, Bangkok-style

These tempeh tenders are great with rice and kimchi, on a salad with bean sprouts and lime, in a wrap with cabbage and cilantro, you name it. It will flare up any dish!

Serves about 4. Prep time: 15-20 mins, cook time: 15 minutes.

Ingredients:

• 8 oz tempeh, cut horizontally into fourths

• 1/4 c soy sauce or tamari

• 1/4 c coconut sugar (you could also use brown sugar or any dark sugar)

• 1 1/2 c water

• 1/4 c + 1 Tbsp rice vinegar (or black vinegar)

• 1 Tbsp grated ginger

• 1 Tbsp garlic, finely minced

• 1 Tbsp sambal oelek (this is the best, but you could use another chile paste)

• 1 Tbsp mushroom powder (you can make this from dried mushrooms ground in a spice grinder)

Preparation

Preheat your oven to 425˚F. Combine all ingredients except the tempeh and mix well, then heat in a sauce pan until reduced by half. Bubbles should be the size of a dime and the glaze should coat the back of a spoon. Heat it slowly; make sure not to burn. Add tempeh to an oven-safe pan and coat it evenly with the glaze. Bake until caramelized and sticky—about 5 minutes or so. Add more glaze or a bit of water if dry.

Your sweet and sour tempeh can be chilled and kept in the fridge for 4 days. We recommend pairing it with cilantro, fresh Thai basil, chives, and a wedge of lime.