• 8 oz ( 226.8 g ) tempeh coupe en fines lanières
  • Preparation

  • Cut the tempeh into thin strips. Steam the tempeh for 10 minutes. Or boil in 2 cups of water for 10 minutes. Drain.
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Mix all the ingredients for the marinade together until a paste forms. Add water or coconut milk if needed. Rub the marinade all over the tempeh strips. Leave to cool for about an hour.
  • Put the tempeh in a large pan with the marinade. Add 2 to 3 tablespoons of water. Cook over medium-high heat until all of the marinade is absorbed or thickened and sticks to the strips. About 5 minutes.
  • Prep your rolling station with chopped veggies and wraps.
  • < li id = "wprm-recipe-26546-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Soak each wrapper in warm water for 10 seconds, then place on a damp surface. Stack veggies, herbs, and strips of tempeh. Salt and pepper if necessary. Roll from one end to the middle, tuck in side edges and roll to seal.
  • Serve with tonkatsu, manchurian sauce or peanut sauce Thai.< /div>
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