Lu Rou Fan

Name: Braised Tempeh Rice (Lu Rou Fan)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 Dish
Cuisine: Chinese
Ingredients: 1 packet Angie's Organic Soybean Tempeh (200g - diced); 100 g frozen lion mane mushrooms (cubed); 2 tsp oil; 25 g rock sugar; 1 medium red onion (diced); 10 small Chinese mushrooms (soaked overnight & diced); 0.25 cup Chinese cooking wine; 3 tbsp tamari; 2 tbsp dark soy sauce; 2 cups water; 3 star anise; 1 cinnamon stick; 6 cloves garlic; 3 bay leaves; 2 pcs tangerine peel; 2 slices fresh ginger; 0.25 cup black fungus (soaked and diced); 0.5 cup pickled radish; 2.5 cups bok choy (blanched); 0 Steamed brown rice

August 2, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-7l3a8xxyf, title=Braised Tempeh Rice (Lu Rou Fan) ]]

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Braised Tempeh Rice (Lu Rou Fan)

Did you know, this recipe of ours has the longest cooking time yet? 😯 But that's when you know it's going to be good 😋 This braised dish has a thick sauce that sticks well to our soybean tempeh. It is bound to make you ask for more rice at the dinner table!

Servings: 4 Dish

Keywords: Vegan, Vegetarian, Rice

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

1 packet Angie's Organic Soybean Tempeh (200g - diced)
100 g frozen lion mane mushrooms (cubed)
2 tsp oil
25 g rock sugar
1 medium red onion (diced)
10 small Chinese mushrooms (soaked overnight & diced)
¼ cup Chinese cooking wine
3 tbsp tamari
2 tbsp dark soy sauce
2 cups water
3 star anise
1 cinnamon stick
6 cloves garlic
3 bay leaves
2 pcs tangerine peel
2 slices fresh ginger
¼ cup black fungus (soaked and diced)

to serve

½ cup pickled radish
2 ½ cups bok choy (blanched)
Steamed brown rice

Instructions

Heat the oil in a wok over low heat and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the Chinese mushrooms and stir-fry for another couple minutes.
Add the tempeh, lion mane mushrooms, black fungus,Chinese cooking wine, tamari, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices and turn the heat to the lowest setting. Simmer for 30 minutes, stirring occasionally to prevent sticking.
At this point the tempeh and lion mane mushrooms should be soft and flavourful. To finish the dish, turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed rice.
Garnish the bowl of rice with bok choy and pickled radish.

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