Zesty Mongolian Tempeh with Asparagus
Try this delicious vegan, gluten free take on the well known Mongolian Beef. Made with tempeh and asparagus. Grab some chopsticks and get ready to dig in!
Equipment
- Wok or Pan with a lid.
Ingredients
Mongolian Sauce
- 1/3 Cup Water
- 1/3 Cup Corn Starch
- 1/2 Cup Coconut Aminos
- 1/3 Cup Brown Sugar
- 2 Tbsp Hoisin Sauce Kikkoman or San-J for gluten free
- 2 Tsp Sambal Oelek
Stir Fry
- 2 Tbsp Safflower Oil
- 3 Garlic Cloves Minced
- 1 Tbsp Fresh Ginger Minced
- 1/4 Cup Water
- 8 Oz Tempeh Sliced
- 2 Cups Asparagus Chopped
- 2 Green Onions Chopped
Rice
- 2 Cups Rice Cooked- Optional
Instructions
- Start by making your sauce and adding all the top ingredients into a bowl or glass. Make sure you mix everything well.
- Next using a wok or saute pan with lid heat up 2 tbsp oil
- Add in your minced garlic and ginger. Saute for 30 seconds.
- Add in your sliced tempeh. Saute on both sides till brown, 3-5 minutes.
- Next add in your chopped asparagus. Saute for 2 minutes.
- Add 1/4 cup water to it and cover with a lid. Steam for 5 minutes.
- Take off lid cover and mix in your sauce. Cover again for another 3-5 minutes or until sauce thickens.
- Remove cover. Stir in green onions and serve over rice.