Sous-Vide Spicy Tempeh
4 servings, brown rice syrup, celiac, chili paste, contributed, cook 3 hour, dairy free, gluten free, JL Fields, low carb, main course, medium, modern, more than 2 hours, oil, plant-based, prep 15 min, red miso paste, rice vinegar, sesame seeds, tempeh, vegan, vegetarian
Ingreadient
- 1 package tempeh
- 1/4 cup brown rice syrup
- 2 tablespoons chili paste
- 1 tablespoon red miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon oil
Direction
- Set the sous vide to 190°F for 3 hours.
- 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.
- 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 Cook for 3 hours.
- Serve immediately or immediately place in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).
