Szechwan Tempeh

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Hearty and delicious Chinese-style vegetarian dish from the Quick & Kosher Cookbook

  • Duration
  • Prep Time
  • 3 - 4 servings ServingsServings


  • 1/4 cup:cold-pressed, high oleic safflower oil or canola oil
  • 1 (8-ounce) package :tempeh, cut into 1/4 inch strips
  • 2 tablespoons:white miso paste
  • 1/4-1/3 cup :water
  • 2 tablespoons:tamari or shoyu sauce
  • 2 tablespoons:mirin (Japanese rice wine)
  • 2 tablespoons:balsamic vinegar
  • 2 tablespoons:brown rice syrup or sugar
  • 2 teaspoons:toasted sesame oil
  • :Sliced scallions



  1. Heat 2 tablespoons of oil in a large skillet. Place half of the tempeh strips in the skillet and sauté quickly, turning them so both sides brown. Remove to a paper-towel-lined plate and repeat the process with the other half of the tempeh strips.
  2. In a small bowl, mix the miso and water together with a whisk until the miso is dissolved.
  3. Add tamari, mirin, vinegar, syrup or sugar, and sesame oil to the miso and whisk to combine.
  4. Lower the heat in the skillet. Return the fried tempeh back to the skillet and pour the sauce over the top. The sauce should begin to thicken. Remove from heat.
  5. Garnish with sliced scallions and serve immediately.
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