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Braised Tempeh with Vegetables

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

    10mins

  • Cooking

    10mins

Easy Recipes

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

Hoisin Sauce 2.27kg

Cooking and Dipping Sauces

Hoisin Sauce
Chili Bean Sauce 2.04kg

Chilli Sauce

Chilli Bean Sauce

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, 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.

  4. 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.

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