- Pan braise the tempeh by heating 4 Tbsp. oil, soy sauce and rice syrup together in a skillet over medium heat. When the mixture begins to sizzle, lay tempeh triangles in the skillet and braise until lightly browned. Turn tempeh and brown other side. Set aside.
- Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of sea salt and sauté for 2 to 3 minutes, until the onions are quite limp.
- Add sesame tahini and 1/2 cup soymilk, stirring constantly to create a creamy texture. Stir in rice syrup and salt to taste, stirring constantly, slowly adding more soymilk as needed to create a thick, smooth sauce.
- Remove from heat, stir in tempeh, lemon juice and parsley. Serve hot over brown rice or with noodles.
Recipe courtesy of Christina Pirello, star of a PBS television show.
Braised Tempeh with Sweet Sesame Sauce
Yield
Makes 3 to 4 servings
kikkoman products used:
ingredients
4 tablespoons extra virgin olive oil
2 tablespoons Kikkoman Soy Sauce
2 tablespoons brown rice syrup
8 ounces tempeh, cut into 1-inch triangles
Extra virgin olive oil
2 to 3 cloves fresh garlic, finely minced
1 red onion, thin half moon slices
Sea salt
4 tablespoons sesame tahini
2/3 cup PEARL® Organic Soymilk Unsweetened
2 tablespoons brown rice syrup
Juice of 1/2 fresh lemon
3 to 4 sprigs fresh parsley, finely minced
Hot cooked brown rice or noodles
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
