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Taiwanese Braised Tempeh & Shiitake | Vegan

Taste the rich umami flavors of Taiwan with this vegan version of the classic one-bowl Lu Rou Fan, (tender-braised pork belly) with a sweet and savory sauce over rice.
Servings 2 people
Prep Time 30 mins

Ingredients

  • 250 grams tempeh
  • 250 grams shiitake mushrooms
  • 3 tsp spicy bean sauce Ma Po Sauce ( Lee Kum Kee, Asian food groceries stores)
  • 3 garlic cloves
  • 2 cm fresh ginger minced
  • 1 shallot chopped
  • 2 tsp chili flakes
  • 1 whole star anis
  • 2 bay leafs
  • 6 tbsp soy sauce
  • 2 cooking rice wine Lao Heng He (Asian food groceries stores)
  • 2 tbsp brown sugar
  • 1 spring onion or chives

Instructions

  • First bring a pan with water to a boil. Once boiled at the block of tempeh in the water. Take from the heat and leave it for about 10 minutes. This is to rid its bitter aftertaste, drain the tempeh, to let the water out and let it cool down a bit.
    Taste the umami flavors of Taiwan with this vegan version of the classic one-bowl Lu Rou Fan, made with braised tempeh and shiitake.
  • In the meantime chop the shiitake mushrooms very fine and chop the shallot and the spring onion.
  • Tear apart the tempeh with your hands or with two forks so there will be crumbles that are similar to the texture of minced pork.
    Taste the umami flavors of Taiwan with this vegan version of the classic one-bowl Lu Rou Fan, made with braised tempeh and shiitake.
  • Use a large pan, like a wok or a pot and heat up 2 tablespoons of vegetable oil on medium heat. Add the spicy bean sauce (paste) and fry until fragrant , about 1 minute. Add the garlic, ginger, chili flakes, and shallots. Keep stirring for 2-3 minutes, then add the minced tempeh and chopped mushrooms. Give it a good stir and add the star-anise and bay leaf. Cook for about 3-4 minutes until lightly brown. Deglaze with soy sauce, rice wine, and brown sugar. Cover it and let it braise for 15-20 minutes.
  • Meanwhile prepare rice, steamed or boiled.
  • Before serving don't forget to take the bay leafs and the star anise out. Serve on top of a bowl of rice and garnish with the chopped spring onion or/and chives.
    Taste the umami flavors of Taiwan with this vegan version of the classic one-bowl Lu Rou Fan, made with braised tempeh and shiitake.
Course: dinner
Cuisine: Asian, Taiwanese
Keyword: Asian, Vegan