Vegan Chinese BBQ “Ribs” by vegantraveleats 🤤 A bowl full of mouth-watering goodness! Get the recipe:
Recipe: Serves 2-3
1 package soy tempeh
2 tbs agave
1/2 tsp Chinese five spice powder
1/2 cup teriyaki sauce
1 tbs Chinese rice wine (Also known as Mirin)
1 tbs White vinegar
½ tsp Garlic powder
1 tbs White Miso
2 tsp Liquid smoke, you can usually find it on the aisle with the bbq sauce
2 tbs peanut or untoasted sesame oil
About 10 drops Red food coloring
Cut the tempeh into desired pieces, if you want the same as I have pictured, cut the tempeh in half lengthwise, then cut those pieces in half again. Then filet those pieces in half.
Steam the tempeh pieces for 10 minutes.
While the tempeh is steaming, mix together the rest of the ingredients minus 1 tbs of peanut oil in a dish and set aside. When tempeh is done steaming, add it to the sauce mixture.
Heat up a large skillet on medium-high heat. Once the pan is nice and hot, add leftover tablespoon of peanut oil then add tempeh and cook for 5-7 minutes, flip, then cook for another 5-7 minutes until nicely browned and crisp on each side. I love a little char on these!
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