Crockpot Cantonese Tempeh Recipes

CROCKPOT CANTONESE TEMPEH

Steps:

• Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.
• Cover and cook on low for 6 hours.
• Dissolve cornstarch in water and stir into crockpot to thicken sauce into a glaze. (You may find that you need a little more or a little less cornstarch to achieve the desired thickness).
• Cover and cook another 20 minutes or until sauce thickens.
• Serve over rice.

ORANGE PAN-GLAZED TEMPEH RECIPE

Steps:

• Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
• Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
• Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
• Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.

CROCK POT CANTONESE DINNER

Steps:

• Brown meat in oil; place in crock pot.
• Mix remaining ingredients and add to pork.
• Cover and cook on low for 6 hours.
• Serve over rice.