Instant Pot (or not) Yuxiang Tempeh
with eggplant / rice
This cozy dish works well as a stir-fry or cooked in the Instant Pot. It is a unique way to serve eggplant because the vegetable softens right into the dish, both thickening the sauce and adding an extra textural element.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Ingredients
- Rice, uncooked white or brown - 2 cups
- Eggplants, Chinese or Japanese - 1 lb , sliced lengthwise and then chopped into 3” / 7 cm pieces
- Bell peppers, green - 1 , diced
- Tempeh - 16 oz , crumbled (sub extra-firm tofu)
- Green onions - 4 stalks , white and green parts combined
- Oil, cooking - 1 Tbsp
- Water - 2 Tbsp
- Cornstarch - 2 tsp
- Garlic - 4 cloves , chopped
- Ginger, fresh - 1 Tbsp , minced
- Water - 1/3 cup
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Brown sugar - 1 Tbsp
- Hoisin sauce - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Red pepper flakes - 1/2 tsp , plus more for serving
Choose Cooking Method
Prep
-
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Eggplants / Bell peppers / Garlic / Ginger - Prep as directed. Store eggplants and bell peppers in their own containers. Combine garlic and ginger. (Can be done up to 5 days ahead)
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Make sauce - Whisk together garlic, ginger, water (portion for sauce), soy sauce, vinegar, brown sugar, Hoisin sauce, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
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Prepare tempeh - Crumble tempeh into a microwave-safe bowl. Pour some water over top just until covered. Microwave on high until water is simmering, 2 to 3 minutes. Drain well. (Can be done 1 day ahead)
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Green onions - Chop green onions.
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Make
-
Heat a wok or large skillet with oil over medium heat. Add tempeh and saute until golden brown, 6 to 7 minutes. Transfer tempeh to a plate.
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Return pan to medium heat. If the pan looks dry, add some more cooking oil. Add bell peppers and eggplants and saute just until starting to soften, 3 to 5 minutes.
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Add tempeh back to pan and pour sauce over top. Bring everything to a simmer.
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Whisk together water (portion for tempeh) and cornstarch. Pour the water-cornstarch slurry over the tempeh and stir gently to combine. Simmer just until thickened slightly, ~1 minute.
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Stir green onions into tempeh.
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If rice was made ahead, reheat in the microwave (reserve half for Tuesday).
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Serve tempeh over rice. Top with some extra red pepper flakes if you’d like more spice. Enjoy!
Prep
-
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Eggplants / Bell peppers / Garlic / Ginger - Prep as directed. Store eggplants and bell peppers in their own containers. Combine garlic and ginger. (Can be done up to 5 days ahead)
-
Make sauce - Whisk together garlic, ginger, water (portion for sauce), soy sauce, vinegar, brown sugar, Hoisin sauce, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
-
Prepare tempeh - Crumble tempeh into a microwave-safe bowl. Pour some water over top just until covered. Microwave on high until water is simmering, 2 to 3 minutes. Drain well. (Can be done 1 day ahead)
-
Green onions - Chop green onions.
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Make
-
Using the Saute function of an Instant Pot add cooking oil and then tempeh to heated oil. Saute until golden brown and crisp, 6 to 7 minutes. Turn off the saute function.
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Pour the sauce over the tempeh, scraping up any browned bits on the bottom of the pan. Add eggplants and bell peppers. Stir well.
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Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 2 minutes. When the Instant Pot is done (and beeps after 2 minutes), manually release any remaining pressure. (Tip: Cover the pressure valve with a dish towel before releasing pressure as some liquids may spray.)
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Remove the lid and turn on the saute function. When the dish begins to bubble, whisk together water (portion for tempeh) and cornstarch. Pour the water-cornstarch slurry over the tempeh and stir gently to combine. Simmer just until thickened slightly, ~1 minute.
-
Stir green onions into tempeh.
-
If rice was made ahead, reheat in the microwave (reserve half for Tuesday).
-
Serve tempeh over rice. Top with some extra red pepper flakes if you’d like more spice. Enjoy!
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