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Vegan Beijing Tempeh

Lauren Hartmann
  • 40 minutes
  • Serves 4

INGREDIENTS

1 cup

Bell pepper

4 cloves

Garlic

1/4 cup

Onion

8 oz

Tempeh

1 tbsp

Tomato paste

1 tsp

Chili sauce

2 tbsp

Coconut sugar or maple syrup

2 tbsp

Hoisin sauce

1 tbsp

Soy sauce, regular or low sodium

1/2 cup

Corn starch

1 tbsp

Apple cider vinegar

3 tbsp

Oil, Light

1/4 cup

Water