Sequestration Meal #404
This could have used more veggies--maybe broccoli?--but I contented myself with the peppers and onions because I was tired. This dish is Beijing Tempeh from Rabbit and Wolves. It had been a long time since I'd had tempeh, and I'm really glad I used what I needed to use up this way! I had to substitute some vegetarian oyster sauce for the hoisin, because in spite of what I keep thinking in my head, I do not have hoisin on hand. I just keep attempting to conjure imaginary hoisin. One thing I would say is that I think I sliced the tempeh a bit too thin, because I ran out of corn starch and had to add more, and it wouldn't fit in the pan for crisping so I had to do it in batches. But maybe that's not a problem, since it meant I got more crispy goodness!
I'm bemused that so soon after going to the store following the Months of Peppers, one of the first meals I made was so pepper-forward. But hey. Peppers are delicious.
Ironically, I just looked at Hoisin Sauce on the ALDI shelf today and thought a similar thing. I didn't buy it, tho, I was only there for frozen veggies and sauce to take back to my office.
ReplyDeleteWe'll be hoisin-less a bit longer, I guess!
DeleteHoisin-less...I like that!
DeleteThis sounds lovely! Minus the capsicum of course, hee hee. My dad doesn't like tempeh (sigh), but I bet I could make it with tofu instead. The sauce sounds great.
ReplyDeleteThe sauce was delicious and yes, I think it would go great with tofu. Maybe use broccoli and carrots rather than the peppers.
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