Now that we have okara tempeh, it’s time to put it to use!
This Chinese-inspired dish features tender tempeh served in a rich, spicy, and meaty sauce! The best part of this recipe, except its deliciousness, is that it takes less than 20 minutes to prepare!
Before starting, let’s talk a bit about the tempeh. You can use any tempeh you have on hand for this recipe, although I prefer the smooth texture of okara tempeh. If using okara tempeh, make sure your tempeh is very firm and not crumbly. If your tempeh has not incubated enough, it will have a crumbly texture and will disintegrate in this recipe, so be careful with that.
With that being said, let’s start! First, sauté minced garlic, shallots, and ginger until fragrant. Next, to add a meaty texture and replace the ground meat used in the authentic Mapo Tofu recipe, we are using finely diced mushrooms.
Once mushrooms are cooked, it’s time to add the seasonings. The main flavor comes from the chili bean sauce, also called Doubanjiang. It’s a Chinese condiment made from fermented soy beans and chilis. You can find it online or at your local Asian shop.
Then, we have soy sauce for extra saltiness and maple syrup to balance with the spiciness of the dish.
Add the okara tempeh, cover with water and let simmer until the sauce has reduced. Add dissolved cornstarch to thicken the sauce and top with green onions and a pinch of Sichuan pepper!
This saucy tempeh is seriously delicious on top of white rice, it’s super comforting, quite spicy, and easy to make!
Let me know in the comments if you try this recipe!
- 1 tbsp oil
- 2 cloves of garlic minced
- 1 small shallot minced
- 1 tsp minced ginger
- 4 mushrooms finely diced
- 2 tbsp chili bean sauce (Doubanjiang)
- 1 tsp soy sauce
- 2 tsp maple syrup
- 2/3 cup water
- 5 ounces okara tempeh (or regular tempeh) diced
- 1 tbsp cornstarch
- 2 tbsp water
- 1/8 tsp ground Sichuan pepper
- 3 tbsp chopped green onions
- Heat the oil in a medium saucepan (or clay pot if you have one). Once hot, add the minced garlic, shallot, and ginger. Sauté for 3 minutes.
- Next, add the finely diced mushrooms and cook for another 3-5 minutes, or until mushrooms are cooked.
- Add the chili bean sauce, soy sauce, maple syrup, and water. Stir to combine and dissolve the chili bean paste. Add the diced tempeh and let simmer for about 10 minutes, or until the sauce has reduced by about 1/4.
- In a small bowl, dissolve the cornstarch with 2 tbsp of water. Add it to the clay pot and stir to combine. Heat for another 1-2 minutes, or until the sauce has thickened.
- Remove from heat, sprinkle with Sichuan pepper and chopped green onions. Serve hot with white rice! Mapo tempeh will keep for up to 2 days in the refrigerator.