Sous-Vide Spicy Tempeh
By :JL Fields
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Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Vegan & Vegetarian
Main Ingredient Tempeh
Prep Time 15 minutes
Cook Time 3 hours
Servings
4 servings
Ingredients
  • 1 package tempeh
  • 1/4 cup brown rice syrup
  • 2 tablespoons chili paste Thai or Korean
  • 1 tablespoon red miso paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame seeds
  • 1 teaspoon oil canola or olive oil, or 1 to 2 spritzes of oil if air frying
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Vegan & Vegetarian
Main Ingredient Tempeh
Prep Time 15 minutes
Cook Time 3 hours
Servings
4 servings
Ingredients
  • 1 package tempeh
  • 1/4 cup brown rice syrup
  • 2 tablespoons chili paste Thai or Korean
  • 1 tablespoon red miso paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame seeds
  • 1 teaspoon oil canola or olive oil, or 1 to 2 spritzes of oil if air frying
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Set the sous vide to 190°F for 3 hours.
  2. While the sous vide is preheating, mix the brown rice syrup, chili paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
  3. Place the entire block of tempeh in a bag. Scrape the sauce into the bag.
  4. Seal the bag and place in the container once the sous vide has reached 190°F Cook for 3 hours.
  5. Serve immediately or immediately place in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).
Recipe Notes

For Serving:

  1. Stovetop: Heat oil in a small skillet on medium-high heat. With the entire block of tempeh intact, sear each side for 3 minutes. OR
  2. Air fryer: Spritz each side of the tempeh with canola or olive oil. Cook in an air fryer on 390°F for 5 minutes, shaking half way.
    Slice and serve. Enjoy!

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