Tempeh sauce

Tempeh is a typical low-fat and high-protein food, 100g of magnitude contains 20g of protein, 1g more than beef, but the fat is much less than meat, the GI value is very, very low, it is a must-have product for muscle gain and fat loss, a good helper for vegetarians to keep fit, and the cost performance is much higher than meat.

Ingredients

Soybeantempeh 250 g

SeasoningA

Vegetableoil 90 g

Lightsoysauce 10 g

darksoysauce 16 g

SeasoningB

Matsutakeseasoning 1.7 g

Blackpepper 0.3 g

Icingsugarpowder 30 g

Cuminpowder 1.8 g

Cumingranules 0.3 g

Chiliflakes 6 g

SeasoningC

Cookedwhitesesameseeds 15 g

Nutritionalyeast 16 grams

sesameoil 25 grams

Cooking Instructions

You can choose a tempeh, and I chose this one.
After thawing from freezing, cut into 0.8-1cm granules.
Prepare Seasoning B.
Pinch the cut tempeh with your hands and knead it into such a feeling that it is relatively firm.
Add vegetable oil to a pan, add the tempeh after a slight heat, and stir-fry lightly until golden brown.
You need to be careful when you use it as a color.
That's pretty much it, don't blow it up too much.
Reduce the heat and add light soy sauce and dark soy sauce and stir-fry until fragrant.
Add seasoning B and stir-fry for 1~2 minutes.
Finally, add white sesame seeds and nutritional yeast, stir-fry evenly, add sesame oil and stir-fry until fragrant.
Cool and store in glass bottles.