Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 16 ounces of tempeh slices in 1 tablespoon of soy sauce and 1 teaspoon of rice vinegar for at least 20 minutes.

2. 2

   Prepare a smoking setup by lining a wok with aluminum foil, then placing 2 tablespoons of jasmine tea leaves, 1/4 cup of uncooked rice, 2 tablespoons of brown sugar, 2 whole star anise, and 1 teaspoon of Sichuan peppercorns onto the foil.

3. 3

   Place a wire rack above the smoking mixture, arrange the marinated tempeh slices on the rack, cover the wok tightly, and smoke over medium-high heat for 10-12 minutes until the tempeh is fragrant and lightly colored.

4. 4

   In a separate bowl, whisk together 2 tablespoons of mashed fermented black beans, 1/4 cup of chicken or vegetable broth, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil to create the black bean sauce.

5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add 4 cloves of minced garlic and 1 inch of grated ginger, stirring constantly for 30 seconds until fragrant.

6. 6

   Add 2 chopped heads of bok choy to the skillet and stir-fry for 3-4 minutes until the leaves are wilted and the stems are tender-crisp.

7. 7

   Add the smoked tempeh slices and the prepared black bean sauce to the skillet, bring to a simmer, then stir in 1 teaspoon of cornstarch mixed with 2 tablespoons of water and cook for 1-2 minutes until the sauce thickens.

8. 8

   Serve the tea-smoked tempeh and bok choy immediately, ensuring each serving receives an equal portion of tempeh and sauce.