Char siu tempeh from V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking (page 22) by Rich Landau and Kate Jacoby

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Notes about this recipe

  • LFL on July 14, 2020

    MADE TWICE. July 2020 — To reduce saltiness, used 1/2 the amount of soy sauce and sriracha. Added water to make for the soy but not the sriracha, but the sauce was too thin. Used super firm tofu instead of tempeh, so flavor was light but tasted strongly of anise. Overall pretty good but not wow, 3.5 stars. MADE AGAIN June 2022 — Rather than bake, sautéed it in some of the marinade until it was absorbed. This was much better at full saltiness, the flavor intense and bold, though still a little heavy on the five-star powder. We had over double the needed marinade so we stir-fried some broccoli with it and topped it with leftover sauce. Much better this time — 4.25 stars!

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