Vegan Taiwanese Braised Tempeh
Easy, authentic vegan version of classic Taiwanese Braised Pork (滷肉飯 Lu Rou Fan) using tempeh. Marked by a sweet, savoury, and umami sauce.
Ingredients
- • 1 block (230 g) tempeh
- • 4 dried shiitake mushrooms
- • 1.5 cups hot water (for soaking mushrooms)
- • 2 teaspoons doubanjiang (spicy bean paste)
- • 3 cloves garlic, minced
- • 1 teaspoon fresh ginger, minced
- • 1 shallot, finely minced
- • 2 dried chillies, deseeded u0026 minced
- • 1 whole star-anise
- • 1 bay leaf
- • 4 tablespoons light soy sauce
- • 2 tablespoons dark soy sauce
- • 2 tablespoons shaoxing wine (or mirin)
- • 2 tablespoons dark brown sugar
Preparation Steps
### Step 1: Prepare the Tempeh: First, crumble up the tempeh with your hands into a "minced pork" texture (if your tempeh is frozen, let it thaw completely first). Boil a pot of water and blanch the tempeh for about 10 minutes to rid its bitter aftertaste. When 10 minutes is up, strain out the tempeh from the water and let cool. Set aside.
Prepare the Tempeh: First, crumble up the tempeh with your hands into a "minced pork" texture (if your tempeh is frozen, let it thaw completely first). Boil a pot of water and blanch the tempeh for about 10 minutes to rid its bitter aftertaste. When 10 minutes is up, strain out the tempeh from the water and let cool. Set aside.
### Step 2: Prepare the Shiitake Mushrooms: Soak shiitake mushrooms in hot water for 15 minutes. After 15 minutes, take out the mushrooms and mince them finely. Reserve the mushroom soaking liquid as well.
Prepare the Shiitake Mushrooms: Soak shiitake mushrooms in hot water for 15 minutes. After 15 minutes, take out the mushrooms and mince them finely. Reserve the mushroom soaking liquid as well.
### Step 3: Braise the Tempeh: In a pot or wok, heat up 1-2 tablespoons of vegetable oil (or other neutral oil) on medium heat. Add the doubanjiang and fry until fragrant (the oil should turn orange), about 1 minute. Follow with the garlic, ginger, dried chillies, and shallots. Fry while constantly stirring for 2-3 minutes, then add back the minced tempeh and minced mushrooms, along with the star-anise and bay leaf. Cook to lightly brown the tempeh, about 3-4 minutes. Deglaze the pot with soy sauce, mushroom-soaking water, Shaoxing wine, and dark brown sugar (I like to pre-combine them). Cover and braise for 15-20 minutes. Near the end of the braising, remove the lid and reduce the braising liquid to concentrate the flavours. Adjust seasoning with salt at the end.
Braise the Tempeh: In a pot or wok, heat up 1-2 tablespoons of vegetable oil (or other neutral oil) on medium heat. Add the doubanjiang and fry until fragrant (the oil should turn orange), about 1 minute. Follow with the garlic, ginger, dried chillies, and shallots. Fry while constantly stirring for 2-3 minutes, then add back the minced tempeh and minced mushrooms, along with the star-anise and bay leaf. Cook to lightly brown the tempeh, about 3-4 minutes. Deglaze the pot with soy sauce, mushroom-soaking water, Shaoxing wine, and dark brown sugar (I like to pre-combine them). Cover and braise for 15-20 minutes. Near the end of the braising, remove the lid and reduce the braising liquid to concentrate the flavours. Adjust seasoning with salt at the end.
### Step 4: Serve over white rice with fresh spring onions and pickled radishes (or other pickled vegetables). Enjoy while warm.
Serve over white rice with fresh spring onions and pickled radishes (or other pickled vegetables). Enjoy while warm.