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Tempeh Rice Cakes Recipe (with Video)

Mostly Veg, Fish-free, Not pescatarian
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Discover our Tempeh Rice Cakes Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 10min


- 5 fresh shiitake mushrooms
- 4 oz tempeh
- 2 clove Fresh garlic, sliced
- 1 Green onion, roughly chopped
- 1 tsp mushroom bouillon powder
- 1 tsp Sugar
- 1 Tbs sweet soy sauce
- 1 pinch Ground black pepper
- 1 Tbs Vegan oyster sauce
- 3 Tbs Vegetable oil
- 1 cup oval shaped rice cakes
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1. Soak rice cakes in a bowl of room temperature water for 10-15 minutes. Prep the green onion, garlic, shiitake mushrooms, and tempeh.
2. Heat up a nonstick pan with one tbsp of oil. Add the tempeh and cook until golden on both sides. Set aside.
3. In the same pan, add 2 tbsp of oil, garlic, mushrooms, and green onions. After the mushrooms have shrunk to half its size, add the tempeh and rice cakes. Add mushroom bouillon powder, sugar, sweet soy sauce, vegan oyster sauce, and ground black pepper. Mix everything well. Cook until the rice cakes are soft but not mushy, about 5 minutes.
4. Transfer to a plate and enjoy immediately!

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