Crispy marinated tempeh strips, onions, garlic and peppers tossed in a sweet and spicy Beijing sauce. The perfect vegan Panda Express copycat.
Course: Main Course
Author: Lauren Hartmann
2Tbsp.Coconut sugar or maple syrup
1Tbsp.Soy sauce, regular or low sodium
1tsp.Chili sauce, I used Asian Chili Garlic sauce
1Tbsp.Apple cider vinegar
1C.Bell pepper, chopped
3Tbsp.Light oil, (veggie, peanut, sunflower)
Slice your block of tempeh into thin strips and place them in a large mixing bowl.
In a separate bowl, add the water, coconut sugar or maple syrup, tomato paste, hoisin, soy sauce, chili sauce, and apple cider vinegar. Whisk to fully combine. Then pour the sauce over the tempeh and let it marinate for at least 30 minutes.
Once you are ready, remove the tempeh from the marinade and save the marinade.
Add the corn starch to a bowl, and toss the strips of tempeh in the corn starch shaking the excess off.
Then, heat the oil on medium high in a non stick skillet or wok. Then add the strips of tempeh to the skillet, and brown on each side. It will take 1-2 minutes on each side.
Next, add in the peppers, onions and garlic. Toss and saute until the veggies are cooked reducing heat as needed, about 4-5 minutes.
Now, pour the marinade over the tempeh and veggies. Toss to coat everything in the sauce. Simmer for a minute to thicken the sauce.
Serve immediately with rice or quinoa or veggies.
You can replace the soy sauce with tamari and the hoisin sauce with gluten-free hoisin sauce if you want this to be gluten free.