Spicy Tofu or Tempeh



This is one of my favorite recipes. Now more people can enjoy this yummy recipe! Even though my husband has a sensitivity to soy he doesn't have a problem with tempeh. Tempeh is made with soy but it's fermented which makes it more digestible. I still prefer the tofu version but my guy does enjoy the tempeh version. I have posted this recipe before but its being reposted because I have now made several changes to it ....a tempeh option, if using tofu you can also used extra firm tofu instead of the original firm tofu which eliminates having to press it and green beans are now add to it. I also, had a hard time finding a sweet chili sauce that was gluten free so at the bottom of this recipe you can find out how to make your own. Don't have a new picture of this recipe so I'm using the original one. You'll just have imagine green beans have been added to it.


1/4 cup sweet chili sauce*
1/4 cup soy sauce (gluten free)
1 Tbsp garlic, minced
2 tsp sesame oil
2 tsp red pepper flakes
1 package extra firm tofu, cut into 1 inch cubes*
OR 1 package tempeh, add to boiling water, simmer 15 minutes, let cool. Cut into cubes
1/4 cup cornstarch
1 to 2 cups green beans, frozen, thawed
1/3 cup scallions, chopped

rice, cooked
garnish - toasted sesame seeds


Mix the chili sauce, soy sauce, garlic, sesame oil, red pepper flakes together in a small bowl. Set aside.

Place cornstarch in a bowl with a lid and add tofu or tempeh cubes, toss to coat.

Heat 2 Tbsp oil in a wok or frying pan over medium-high heat. When hot, add the tofu or tempeh cubes. Cook until golden on both sides. Add sauce, green beans and scallions. Let the sauce simmer down for a minute or two. Plate over rice and the garnish with sesame seeds and some scallions. 

*Firm tofu package is larger than tempeh. So you'll need to add less green beans...1 cup is good. Add 2 cups green beans when using the tempeh. Tempeh is available in health food stores and some supermarkets.

 
Sweet Chili Sauce

1 cup can of tomato sauce
2 Tbsp tomato paste
2 Tbsp light brown sugar (Redpath brand is vegan)
juice of 1/2 a lemon
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
couple dashes of Worcestershire sauce (gluten free and vegan)

Whisk ingredients together until thoroughly mixed. Refrigerate several hours before using. Keeps fresh for a week in the fridge. Freeze in 1/4 cup amounts so you will have it ready for the next time you make this recipe.