Braised Eggplant and Tempeh ★★★★★1 review

Braised Eggplant and Tempeh, served w long grain rice. This is savoury sweet dish that goes well w rice or rice noodles.


  • 2 cups of eggplant, cubed
  • 1 cup tempeh, cubed
  • olive oil for frying
  • 1/4 cup brown sugar
  • 5 tbsp mirin
  • 1/4 cup soy sauce
  • 2 tbsp kecap manis (sweet soy)
  • 2 tsp red miso paste
  • 1 tsp minced garlic
  • 1 tsp five spice powder
  • 2 tsp chilli powder
  • 1/3 cup water
  • 1 1/2 tbsp cornstarch
  • sesame seeds and spring onion, to serve


  1. On medium-high heat, fry the eggplant with olive oil until golden, and set aside. Repeat with tempeh cubes and set aside [alternatively, you can bake the tempeh].
  2. Combine the cornstarch + water and set aside. In the same pan, combine brown sugar, mirin, soy sauce, miso, five spice, kecap manis, garlic + chilli powder and mix well over high heat.
  3. Once the sauce is simmering, slowly pour in the cornstarch slurry and continue to stir on medium-high heat until slightly thickened.
  4. Add eggplant + tempeh back into the pan and mix well with the sauce. Remove from heat and garnish w spring onion + sesame [optional].
  5. Serve immediately with rice or noodles – enjoy!

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Guest Blogger Joanne – Planted Jo

Hey, I'm Joanne. I'm a student dietitian from Sydney, Australia. Having previously studied food science and human nutrition, I am always interested in the culture, social aspects, development and nutritional science of food. See all recipes by Joanne

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  • Monique K ★★★
    17 December 2020

    Was nice but a bit too thick and heavy to digest— perhaps I would retry without the cornstarch to fix this :)