TEMPEH KROGER RECIPES

Steps:

• Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
• Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Steps:

• Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
• Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
• Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
• In the same pan, add in oil and sesame oil on medium-high heat.
• Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
• Add the tomato paste and vegetable broth, and stir until incorporated.
• Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
• Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
• Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
• Enjoy!