Chinese tempeh in black pepper sauce

Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce.

Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour.

It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu.

It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities.

Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing.

How To Make Chinese Tempeh In Black Pepper Sauce

• Chef Catling’s recipe notes
• Recipe: Chinese tempeh in black pepper sauce
• Frequently asked questions

Tips & Notes To Know

• Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock.
• Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly.
• High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke.
• Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead.

Chinese tempeh in black pepper sauce

Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins

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Ingredients

200g tempeh, cut into small chunks
1/2 tsp Chinese five-spice, for dusting
1/2 tbsp vegetable oil
1 banana shallot, finely diced
1 red pepper, deseeded and cut into chunks
2 garlic cloves, finely sliced
1/2 red chilli, finely sliced
1 tbsp fresh root ginger, peeled and finely chopped
1/2 courgette, cut into rings
1/2 tbsp black peppercorns, crushed

For the sauce
1/2 tbsp dark soy sauce (reduced salt)
1/2 tbsp light soy sauce (reduced salt)
1 tbsp oyster sauce
1 tsp runny honey
1/2 tsp dried basil

To serve
1 tsp white sesame seeds, to garnish

Instructions

Step 1
In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside.

Step 2
Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm.

Step 3
Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more.

Step 4
Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy.

Step 5
Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving.

Frequently Asked Questions

What Is Tempeh?

Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block.

Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer.