If you don't want to use TVP in this recipe, you can subsitute crumbled extra-firm tofu, or homemade Veggie Ground Round.
Category:
Easy
Servings: 4-6 servings
Author: Mary Gillespie
Ingredients
1cup/ 250 ml dehydrated TVPtextured vegetable protein
1tablespoon/ 15 ml soy sauce
1/4teaspoon/ 1.25 ml garlic powder
1-1/2teaspoons/ 3.75 ml dried onion
3/4cup+ 2 tablespoons / 187.5 ml boiling water
1/4cup/ 60 ml hoisin sauce
1/4cup/ 60 ml ketchup or tomato paste
1/2cup/ 125 ml vegetable stock or water
1-1/2teaspoons/ 7.5 ml soy sauce
1-1/2teaspoons/ 7.5 ml Dijon mustard
1tablespoon/ 15 ml sesame oil
1/2teaspoon/ 2.5 ml ground pepper
1tablespoon/ 15 ml sweet Thai chili sauce
3/4teaspoon/ 3.75 ml five spice powderoptional - see note
1tablespoon/ 15 ml vegetable oil
1onionfinely chopped (about 1 cup / 250 ml)
3clovesgarlicminced
Instructions
In small bowl, combine TVP, 1 tablespoon / 15 ml soy sauce, garlic powder and dried onion. Mix and pour boiling water over all. Stir and let sit for 5-10 minutes while you prepare the rest of the ingredients.
In separate bowl, stir together the hoisin sauce, ketchup, vegetable stock, 1-1/2 / 7.5 ml soy sauce, mustard, sesame oil, ground pepper, chili sauce, and five spice powder (if using). Set sauce aside.
Heat a pan over medium heat. When the pan is heated, add the oil and swirl to coat pan. Add onions and cook for 2-3 minutes, or until onions begin to soften. Add garlic and cook for 1-2 minutes longer. Do not let vegetables brown. If they start to brown, turn down the heat.
While onions and garlic are cooking,
Add rehydrated TVP and stir to coat with garlic and onions.
Add hoisin sauce mixture and stir to combine. Bring to a simmer and cook for 5 minutes.
Serve over rolls, rice or noodles.
Recipe Notes
*Five Spice Powder is a combination of fennel, cinnamon, cloves, star anise and Szechuan peppercorns. It has a very distinctive taste. You should be able to find it in the spice section of larger supermarkets, or in Asian grocery stores.