The vegan version of cashew chicken made out of tempeh mixed with,sweet onion, snow peas, asparagus and roasted salted cashew nuts.
I created the sauce with ingredients I have on hand, the sweet soy sauce adding sweetness in it, The ABC sweet soy sauce ( Indonesian kecap manis ) are one of secret ingredients in my kitchen to replace sugar in any Asian's dishes.
Serve the cashew tempeh dish along with white rice.
You can also read of Health benefits of tempeh
- 1 sweet onion
- 3 clove garlic
- 2 inch fresh ginger
- 2 Tbsp vegetable oil
- 2 block of tempeh
- 5 oz snow peas
- 10 stalk asparagus
- 1 1/2 cup roasted salted cashew
- 1/2 teaspoon white pepper/black
The sauce :
- 2 Tbsp soy sauce
- 2 Tbsp ABC sweet soy sauce
- 1 teaspoon hot sauce/ optional
- 1 Tbsp rice vinegar
- 2 Tbsp cornstarch
Slice onion,chop garlic and ginger,
Cut tempeh in cube , wash snow peas and cut asparagus,set aside
In a medium/large skillet on medium high, heat vegetable oil
Fry garlic,onion ang ginger until fragrant, Add tempeh cook and stir occasionally until tempeh slightly golden brown
In a small bowl mix all the sauce ingredients stir until combine
Pour into tempeh mixture
Add snow peas and asparagus, cook about few minutes
Add roasted cashew nuts when it ready to serve and stir evenly.