Three-Cup Scrambled Tempeh

Name: Three-Cup Scrambled Tempeh
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 block (8 ounces, or 227 g) tempeh; 3 tablespoons Shaoxing wine; 3 tablespoons soy sauce; 2 tablespoons brown sugar (or white sugar); 2 tablespoons brown sugar (or white sugar); 2 tablespoons toasted sesame oil, plus more if needed; 1 thumb ginger, thinly sliced; 3 cloves garlic, lightly smashed; 2 dried Chinese chili peppers; 1 cup (25 g) loosely packed basil leaves

Preparation info

Yield
2 to 4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Chinese Homestyle

By Maggie Zhu

Published 2022

About

For this dish, the small tempeh bits are browned in sesame oil and coated with a thick, savory-sweet sauce, crispy aromatics, and fresh basil. The key is to slow-roast the aromatics in stages so that they will be perfectly cooked, adding tons of flavor to the simple sauce.

Ingredients

1 block (8 ounces, or 227 g) tempeh
3 tablespoons

Asia
China
Side dish
Vegan

Method

Use your hands to break apart the tempeh into ½-inch (1 cm) crumbles.
In a small bowl, combine the wine, soy sauce, and brown sugar for the sauce and stir to mix well.
In a medium pan, heat the sesame oil over medium-low heat until warm. Add the ginger. When it starts to sizzle, reduce the heat to low. Cook, stirring occasionally, for 3 minutes, until