Spicy Sous Vide Tempeh

 

Spicy Sous Vide Tempeh

Servings 4
©JLFields JL Fields

Ingredients

  • 8 ounces tempeh
  • 1/4 cup brown rice syrup
  • 2 tablespoons chili paste Thai or Korean
  • 1 tablespoon red miso paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame seeds
  • 1 teaspoon canola or extra virgin olive oil or 1 to 2 spritzes of oil if air frying

Instructions

  1. Set the sous vide to 190°F for 3 hours.
  2. While the sous vide is preheating, mix the brown rice syrup, chili paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
  3. Place the entire block of tempeh in a bag. Scrape the sauce into the bag. Seal the bag and place in the container once the sous vide has reached 190°F.
  4. Cook for 3 hours.
  5. To serve immediately:

    a) Stovetop: Heat oil in a small skillet on medium-high heat. With the entire block of tempeh intact, sear each side for 3 minutes.

    b) Air fryer: Spritz each side of the tempeh with canola or olive oil. Cook in an air fryer on 390°F for 5 minutes, shaking halfway.

    Slice and serve.

Recipe Notes

To store: Place bag in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).