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Crispy Szechuan tempeh

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Ingredients

Adjust Servings:
500g tempeh, cut into bite-sized cubes
1 tsp Szechuan peppercorns, crushed
1 tsp Chinese five-spice powder
1 tsp onion granules
1 tsp garlic granules
1 tsp toasted sesame oil
2 tbsp light soy sauce (reduced salt)
Olive oil spray
FOR THE SAUCE
1 tbsp vegetable oil
2 garlic cloves, crushed
Thumb-sized piece of fresh root ginger, peeled and finely chopped
6 spring onions, trimmed and sliced diagonally
1 red pepper, deseeded and cut into small chunks
1 x 140g can sliced water chestnuts, drained
175ml vegetable stock
4 tbsp sweet chilli sauce
2 tsp light brown sugar
2 tbsp freshly-squeezed orange juice
1 tbsp sesame seeds

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Crispy Szechuan tempeh

Unlike tofu, tempeh is nuttier in taste and chunkier in texture, meaning it holds its shape better when air fried. It takes just 12 minutes to achieve an insanely crispy exterior, thanks to my DIY spice blend. Once tossed through my sweet and sticky sauce at the end, your dinner guests may even mistake the Szechuan tempeh for pork.

Features:
  • Spicy
  • 30 Mins
  • Serves 4
  • Easy

Ingredients

  • FOR THE SAUCE

Directions

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  1. Place the tempeh cubes into a large mixing bowl and combine with the Szechuan peppercorns, Chinese five spice, onion granules, garlic granules, toasted sesame oil and half the light soy sauce. Leave to marinate for 15 minutes.

  2. Preheat the air fryer at 200C for 3 minutes, then place half the tempeh in a single layer in the air fryer basket. Spray the tops with olive oil and air fry for 12 minutes, turning halfway, until crisp and golden. Keep warm and repeat with the remaining tempeh.

  3. Meanwhile, heat the vegetable oil in a large pan or wok over a medium-high heat and add the garlic, ginger and most of the spring onions. Stir-fry for 1 minute, then toss in the red pepper, water chestnuts and crispy tempeh.

  4. Mix the vegetable stock with the sweet chilli sauce, sugar, orange juice and the remaining light soy sauce and pour into the pan. Bring to the boil, then turn down to a simmer and leave to blip away gently until glossy and thickened.

  5. Divide the Szechuan tempeh between bowls and garnish with the remaining spring onions and sesame seeds. Serve with steamed rice and greens on the side.

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