Yu Sheng with Tempeh Pok Chui

Name: Yu Sheng with Tempeh Pok Chui
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Appetiser
Ingredients: 1 carrot (skin peeled); 1 small white radish (daikon - skin peeled); 1 Japanese cucumber; 1 cup romaine lettuce; 0.5 cup coriander leaves; 1 small beetroot (skin peeled); 2 tbsp Japanese red pickled ginger; 50 g pomelo (peeled and sacs separated); 1 packet Angie's Organic Buckwheat Tempeh (200g); 0 Olive oil for panfrying; 1 tbsp toasted sesame seeds; 2 tbsp pine nuts; 1 tsp Chinese 5-spice powder; 1 tsp cinnamon powder; 0.25 tsp Chinese white ground pepper; 1 tbsp good quality extra virgin olive oil; 2.5 tbsp Chinese plum sauce; 1 tsp sesame oil; 1 tbsp hot water to achieve the consistency of sauce to your liking (adjust according to the brand you use)

August 2, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3a5va56, title=Yu Sheng with Tempeh Pok Chui ]]

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Yu Sheng with Tempeh Pok Chui

Make your own Yu Sheng with Tempeh Pok Chui at home instead of buying it outside! It's a lot easier than you think 😉 Start your huge Chinese New Year feast with this healthy appetiser that is guaranteed to tantalise your tastebuds and please your family. 😋

Servings: 4 Appetiser

Keywords: Vegan, Vegetarian, Yu Sheng

Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

1 carrot (skin peeled)
1 small white radish (daikon - skin peeled)
1 Japanese cucumber
1 cup romaine lettuce
½ cup coriander leaves
1 small beetroot (skin peeled)
2 tbsp Japanese red pickled ginger
50 g pomelo (peeled and sacs separated)
1 packet Angie's Organic Buckwheat Tempeh (200g)
Olive oil for panfrying
1 tbsp toasted sesame seeds
2 tbsp pine nuts
1 tsp Chinese 5-spice powder
1 tsp cinnamon powder
¼ tsp Chinese white ground pepper
1 tbsp good quality extra virgin olive oil

for sauce

2 ½ tbsp Chinese plum sauce
1 tsp sesame oil
1 tbsp hot water to achieve the consistency of sauce to your liking (adjust according to the brand you use)

Instructions

Pat dry carrot, daikon, beetroot, romaine lettuce and cucumber after washing. Julienne 50g of each vegetable.
To prepare the tempeh pok chui, cut tempeh into small thin cubes.
Heat oil in pan, Panfry tempeh till crispy. Drain and set aside.
Prepare the sauce by adding plum sauce, sesame oil and hot water in a small bowl and mix till evenly dissolved.
Arrange all the ingredients on a round plate with the panfried tempeh in the middle. Extra virgin olive oil, ground white pepper, toasted sesame seeds, plum sauce, pine nuts, ground cinnamon and Chinese 5 spice powder should all be plate separately and added into the plate of fresh vegetables only when serving.

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