Tempeh Nanbanzuke Recipe

Tempeh Nanbanzuke

Nanbanzuke is a Japanese version of the Spanish escabeche and contains soy sauce. Basically, you deep-fry and marinate the tempeh, and then serve it cold. This marinade is most popular with seafood; however, I use tempeh. Tempeh has a solid texture so it becomes a substantial main dish. Enjoy this sweet and sour dish.

Tempeh, nutritious Indonesian fermented soybeans cake – easy to digest, great source of protein

Tempeh or tempe is a traditional Indonesian fermented food that is made with soybeans and is a nutritious product that has high levels of protein, vitamins and minerals which can help decrease cholesterol levels and oxidate stress as well as improving bone health!

I don’t like tempeh but I love this. I think deep frying tempeh makes it more edible and marinading it with Japanese flavour makes this dish even more delicious!

Enjoy this vegan and gluten free tempeh recipe!

RECIPE

Ingredients

2 medium onions, peeled and thinly sliced
3 carrots, peeled and thinly cut
2 packets (500g/171?2oz) tempeh
Potato flour (starch), for dusting
Oil, for frying

Nanban marinade

160ml (51?2fl oz) mirin*
4 tablespoons unrefined sugar
240ml (81?2fl oz) rice vinegar
160ml (51?2fl oz) soy sauce

Method

Pour boiling water over the sliced onion. Drain well.
Transfer onion and carrot to a non-metallic dish in a single layer.
To make the marinade, place mirin and sugar in a small saucepan. Bring to the boil over a medium heat and mix well. Turn off the heat, then add vinegar and soy sauce. Set aside.
Cut the tempeh in half lengthways, then cut into four rectangles to make 8 pieces in total.
Toss tempeh lightly in potato starch and shake away excess. Heat oil in a saucepan over a high heat. When the oil is hot, deep-fry tempeh until it is golden.
Place the tempeh onto the onion and carrot and pour the marinade sauce over it while still hot.
Cool to room temperature, then refrigerate for at least 2 hours or overnight.

Tip: You can also use celery or daikon (radish), instead of carrot and onion.

Gluten-free option: Use tamari instead of soy sauce.

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

DO YOU NEED HEALTHY VEGAN COOKING INSPIRATIONS?

Do you know I run a cooking school in Sydney?

Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beauty! Don’t be afraid to make it a group event, corporate team building cooking classes, hens party cooking classes and other group classes are available, the more the merrier! Join my cooking class from HERE or leave me an inquiry HERE.

You don’t live in Sydney?

Don’t worry, there are two ways to learn Japanese cooking with me.

NEW Japanese online cooking classes coming soon! More information to come, subscribe HERE so you don’t miss out!

ALSO twice per year I run an online Japanese 30 Day Challenge Course!! Focusing on weight loss and improving your health! Drop your email address HERE and we’ll notify you about the next challenge!

Plant Based Cookbooks

If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, please grab my vegan cookbook “Japanese Superfoods” or “Top 3 Japanese Superfoods for Natural Weightloss” or even better, you can have “Japanese Superfoods combo deal” to master Japanese Superfoods.

AND I am creating online Japanese cooking classes right now so stay tuned! I will let you know when it is ready!

Happy Japanese superfoods cooking xx