Korean Soy Garlic Fried Tempeh

Name: Korean Soy Garlic Fried Tempeh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Dish
Cuisine: Korean
Ingredients: 1 packet Angie's Organic Soybean Tempeh (200g - cut into 16 pieces); 2 tbsp rice wine; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 0.25 tsp ginger powder; 0 A few cracks ground black pepper; 1.5 cup corn flour; 0 Oil for deep frying; 0.25 cup soy sauce; 2 tbsp brown sugar; 2 tbsp maple syrup; 2 tbsp water; 2 tbsp rice wine; 0.5 tbsp minced ginger; 0.5 tbsp minced garlic; 0 A few cracks of ground black pepper; 2 tsp corn flour; 2 tsp water; 0 Toasted sesame seeds; 0 Scallion (thinly sliced diagonally)

July 31, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3b58s5d, title=Korean Soy Garlic Fried Tempeh ]]

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Korean Soy Garlic Fried Tempeh

We ate so well in when @veganish_mom made us this delicious Korean Soy Garlic Fried Tempeh! 🤤😋 We loved the delicious umami glaze and crispy batter of this one - so make sure you make some extras because they’ll definitely be gone before you know it! 😉

Servings: 4 Dish

Keywords: Vegan, Vegetarian

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

tempeh seasoning

1 packet Angie's Organic Soybean Tempeh (200g - cut into 16 pieces)
2 tbsp rice wine
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
¼ tsp ginger powder
A few cracks ground black pepper

for frying

1 ½ cup corn flour
Oil for deep frying

soy garlic sauce

¼ cup soy sauce
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp water
2 tbsp rice wine
½ tbsp minced ginger
½ tbsp minced garlic
A few cracks of ground black pepper

slurry

2 tsp corn flour
2 tsp water

garnishing

Toasted sesame seeds
Scallion (thinly sliced diagonally)

Instructions

In a large bowl, place rice wine, onion powder, garlic powder, salt ginger powder and ground black pepper. Mix them well. Add in the sliced tempeh. Combine them well. Set aside.
Place the corn flour in a large bowl. Dredge the seasoned tempeh pieces in the corn flour and evenly coat them. Set aside.
In a deep saucepan, add a generous amount of oil and heat it up. Start adding the tempeh carefully and fry them until they cook, about 3 minutes. Set aside to drain them.
Tip: Do not overcrowd the pan and cook in batches if needed.
Scoop out any floating debris from the oil using a skimmer. Deep fry the tempeh again. Fry them until the batter is golden and crisp, about 2minutes or less. Set aside to drain them.
In a separate pan, combine all the sauce ingredients. Bring it to boil over medium heat while stirring often. Once the sauce starts bubbling, pour the corn flour slurry over the sauce. Stir well. Once the sauce thickens, remove from the heat and cool down for 5 minutes.
Place the tempeh onto a lined baking sheet, then using a cooking brush, gently baste the tempeh with the sauce. Once all the tempeh is coated with the sauce, garnish with sesame seeds and green onion. Serve.
Tip: Best serve with Korean pickled radish.

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