Tasty Tempeh Guisado Served with Rice and Avocado
Ingredients
- 1 block of tempeh, cut into strips
- 1/2 onion, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 1 stalk of celery, finely diced
- 5 cloves garlic, minced
- 1 tbsp brown sugar or maple syrup (optional)
- Juice of one lime
- 1 tbsp tomato paste
- 2 tbsp low sodium soy sauce
- 1 1/2 cups vegetable broth
- 1 1/2 tsp sazón
- 1/2 tsp adobo
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 2 tsp olive oil
- 1 tsp vinegar
- 3-4 sprigs cilantro, roughly chopped
Preparation
Optional: Steam tempeh for 10 minutes to reduce bitterness, then remove and allow to cool.
Place tempeh in a bowl and add brown sugar or maple syrup, adobo, sazón, black pepper, oregano, and top with diced vegetables (onion, bell peppers, celery, garlic).
Add lime juice and soy sauce, gently toss together, and let marinate for 30-45 minutes.
Heat a pan to medium heat and add olive oil.
Scoop tempeh out of marinade and add to pan, sauté and brown both sides.
While tempeh is cooking, add tomato paste to the remaining marinade and stir together.
Add the marinade to the pan with the tempeh and sauté for 2-3 minutes.
Add vegetable broth, bring to a boil, then reduce to a simmer, and cook for 30 minutes. If the pan gets dry, add a little water.
Once cooked, add vinegar, stir to combine, turn off heat, and serve as desired, optionally with rice and avocado.
