Vietnamese Tempeh Stew

Serves 2 • Prep 15 min • Cooking 40 min
Vegans
Get this Stuff
  1. 1 Packet The Tofoo Co Tempeh
  2. 1 tbsp plain flour
  3. 1 tsp Chinese five spice powder
  4. 1 teaspoon ground black pepper
  5. 3 garlic cloves
  6. 1 tbsp dark soy sauce
For the Stew
  1. 4 shallots
  2. 1 red chilli
  3. 2 large tomatoes
  4. 1 tbsp tomato puree
  5. 2 whole star anise
  6. 400ml vegetable stock
  7. 200g butternut squash
  8. 1 tbsp vegetable oil
To Serve
  1. Handful of fresh basil leaves
  2. Warm crusty bread
Do this stuff
  1. Dice the Tempeh and put into a dish. Finely chop the garlic and add to the Tempeh. Add the remaining marinade ingredients and mix well. Leave to marinate for 10 minutes or longer if you have time.
  2. Preheat your oven to 180°C. Heat an oven proof pan and add the oil then fry the Tempeh and marinade until golden. Chop the shallots and red chilli and add to the pan and stir. Chop the tomatoes and add to the pan with the tomato puree and star anise. Cook and stir for a couple of minutes then add the vegetable stock. Peel and dice the butternut squash then add to the pan. Give everything a good stir, put a lid on the pan and transfer to the oven. Cook for about 20 minutes until the squash is tender and the sauce thick.
  3. Serve with warm crusty bread and scatter with torn basil leaves.
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