One of my favorite things to do is make healthy Asian take-out style dishes at home. It's always what I crave after a long hard day but the restaurant versions pack a ton of extra sugar and oil usually. Mongolian beef is something I would normally make but since we have been trying to eat more meatless meals, I decided to try out a version with tempeh. Tempeh is a fermented soy product that is a bit nuttier than tofu with lots more texture. Sliced super thin it is a great stand in for beef in this recipe. You could also use tofu or a vegetarian "meat" substitute and you can always toss in some extra veggies.
Mongolian Tempeh and Green Onions
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Stir together the soy sauce, sugar, cornstarch, rice vinegar, hoisin, and chili paste.
Heat the oil in a nonstick skillet over medium high heat. Add the ginger, garlic, and tempeh. Cook for 2-3 minutes until tempeh is browned and crispy. Add the green onions and cook for 30 seconds. Add the sauce and cook for 1-2 minutes, stirring constantly, until it thickens.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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