Hot Sauce Glazed Tempeh & Easy Stir-Fried Leafy Greens | Veganomicon | The Vegan Test Kitchen

hot sauce

🥗Healthier: sriracha

💰Cheaper: homemade hot sauce

Sriracha offers a similar flavor with less sodium.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and adds sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are soy-free and lower in sodium.

Bring a pot of water to a boil to steam the tempeh.

Cut the tempeh in half and then diagonally into smaller pieces.

Place the tempeh in the boiling water to steam for about 10 minutes.

In a large bowl, combine 3 tablespoons of lemon juice, 1/4 cup of hot sauce, 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 2 crushed garlic cloves, 1/2 cup of wine, 1 teaspoon of cumin, 1/2 teaspoon of oregano, and 1/8 teaspoon of cayenne. Whisk together.

Remove the steamed tempeh and let it marinate in the bowl with the marinade for about an hour, flipping occasionally.

Preheat a heavy bottom skillet over medium heat and add 1 tablespoon of oil.

Add the marinated tempeh to the skillet and sauté for about 10 minutes, flipping often and spooning marinade over the tempeh.

Once cooked, turn off the heat and cover the skillet to keep the tempeh warm while preparing the greens.

In a non-stick skillet or wok, heat peanut oil over medium-high heat.

Add minced garlic and grated ginger to the skillet and stir constantly for about 30 seconds.

Add the thick stems of the leafy greens and sauté briefly before adding the rest of the greens.

Sauté the greens for about 2-3 minutes until wilted, then sprinkle with cooking wine, soy sauce, sugar, and optional chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens