- 8 ounces tempeh
- 1/4 cup brown rice syrup
- 2 tablespoons chili paste (Thai or Korean)
- 1 tablespoon red miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon canola or extra virgin olive oil (or 1 to 2 spritzes of oil if air frying)
- 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.
- To serve immediately:a) Stovetop: Heat oil in a small skillet on medium-high heat. With the entire block of tempeh intact, sear each side for 3 minutes.
b) Air fryer: Spritz each side of the tempeh with canola or olive oil. Cook in an air fryer on 390°F for 5 minutes, shaking halfway.
Slice and serve.
To store: Place bag in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).
JL Fields 