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Vietnamese Caramelized Ginger Tofu & Tempeh

This easy vietnamese stirfry dish is a weeknight staple dinner and can be made in just under 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: tempeh, tofu
Servings: 2

Ingredients

  • 200 g fresh tempeh
  • 200 g extra firm tofu
  • 2 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2-3 tbsp shallots 3-4 small shallots or 1 small red onion
  • 1.5 tbsp oil
  • 2 tbsp brown sugar
  • 1/2 tbsp vegan chicken stock powder
  • 1.5 tbsp vegan fish sauce
  • 1/2 tbsp soy sauce
  • 1 red chili
  • 2 tbsp spring onions
  • 1/2 cup cilantro chopped
  • 1/4 tsp black pepper
  • salt as needed
  • 1 cup hot water

Instructions

  • Chop your aromatics: shallots, ginger, garlic, spring onions, cilantro and chili.
  • Slice your tofu and tempeh into triangles and air fry for about 10-12 minutes at 190C with a spray of olive oil.
  • Add oil to a pan and add sugar. Slowly stir and caramelise the sugar until fully melted (it should look rich and dark brown).
  • Immediately add in shallots and saute until they're softened. Add minced minced garlic, ginger and saute for 1-2 minutes.
  • Add red chilies, spring onions, saute for a minute and add water, vegan stock powder, vegan fish sauce, soy sauce.
  • Add back in fried tofu and tempeh, mix well and braise in the sauce for 5-8 mintues. Mix in 1/4 cup cilantro towards the end and garnish with more cilantro. Enjoy!