Hoisin Cashew Tempeh
Hoisin Cashew Tempeh- easy to make and packed with flavor, this plant-based dinner is a great source of protein and fiber. Comes together in just 30 minutes!
Here we are with another tempeh recipe. If you haven’t tried tempeh yet, I hope this recipe will be the kick in the pants that you need. Because it is, indeed, a kick in the pants. Meaning it will kick you in the pants with flavor. It’s a good thing I’m not a comedian, huh? ;)
In all honesty, this dish is one of my favorite ways to eat tempeh. It probably has something to do with the fact that it gets fried first, but it’s perfectly moist and the flavor is incredible. Paired with broccoli, rice and crunchy roasted cashews, it makes for a delicious dinner that you’ll crave again and again.
What is Hoisin Sauce?
Hoisin is a condiment commonly used in Asian cooking that is made from a base of fermented soybeans, as well as other flavors and spices. It imparts umami flavor with sweet, tangy and spicy elements.
Is it Gluten-free?
Most hoisin sauce is not gluten-free, however, I was able to find a brand called Premier Japan that makes a wheat-free hoisin. I used their sauce in this recipe and it was perfection.
How to Make Hoisin Cashew Tempeh
- Steam the tempeh. I always steam my tempeh to help open the pores so it absorbs all of the flavor of whatever sauce I’m marinading it in. While it’s not totally necessary, it is worth the extra 10 minutes, I promise! Once it’s steamed and slightly cooled, cut it into triangles.
- Prep the dredge and the marinade. Whisk together the marinade made from hoisin sauce, tamari, rice wine vinegar, coconut sugar, fresh garlic and ginger. Then whisk together the chickpea flour with water along with a few tablespoons of the marinade.
- Dredge the tempeh. Coat the tempeh pieces with the chickpea dredge then cook on each side in olive oil over medium heat. Transfer the cooked tempeh to the bowl with the remaining marinade and stir until evenly coated.
- Serve warm and enjoy!
I like to serve this tempeh with roasted broccoli and white rice, but feel free to serve with whatever grain or vegetable you like. Roasted asparagus, brussels sprouts, or carrots would all be great options or you could replace the rice with quinoa or farro.
Looking for more ways to eat tempeh?
- Easy Peanut Tempeh (this is my toddler’s absolute favorite way to eat tempeh)
- Sheet Pan Cabbage Tempeh with Mustard Tahini Vinaigrette (one of our favorite dinner recipes!)
- Vegan Tempeh Egg Roll Bowls
- Crispy Baked Tempeh Fingers
- Smoky Maple Tempeh Hash with Brussels Sprouts
- Peanut Sauce Tempeh Lettuce Wraps
Hoisin Cashew Tempeh
- 12 ounces tempeh
- ⅓ cup hoisin sauce
- 4 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons coconut sugar
- 2 cloves fresh garlic, grated (about 1 teaspoon)
- 2 inches ginger, peeled and grated (about 1 teaspoon)
- ¼ cup chickpea flour
- ¼ cup water
- ¼ cup extra virgin olive oil, or preferred neutral-flavor oil
- cooked rice, roasted or steamed broccoli and roasted cashews for serving
- Start by steaming the tempeh in a steamer basket for 10 minutes. This step is optional but it really allows the tempeh pores to open and absorb the flavors.
- While the tempeh steams, prepare the marinade. In a large bowl, whisk together the hoisin sauce, tamari, rice wine vinegar, coconut sugar, garlic and ginger. Set aside.
- In a shallow bowl, whisk together the chickpea flour with water until smooth. Add 2 tablespoons of the marinade to the chickpea flour mixture and whisk to combine. Set aside.
- Once the tempeh is done steaming, set aside on a cutting board to cool slightly. Cut into triangles.
- In a large skillet, warm the oil over medium heat. Coat each triangle with the chickpea flour mixture then carefully place in the skillet. Cook for about 3-4 minutes on each side, until light golden brown, then transfer to bowl with remaining marinade. Toss until evenly coated. Serve warm with cooked rice, broccoli and roasted cashews, and enjoy!