Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 package tempeh
• 60 ml brown rice syrup
• 2 tbsps chilli paste Thai or Korean
• 1 tbsp red miso paste
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 1 tsp olive oil

Instructions

1. Set the sous vide to 190°F for 3 hours.
2. While the sous vide is preheating, mix the brown rice syrup, chilli paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
3. Place the entire block of tempeh in a bag. Scrape the sauce into the bag.
4. Seal the bag and place in the container once the sous vide has reached 190°F. Cook for 3 hours.
5. Once finished, preheat a frying pan and add a little oil, then place in the tempeh to add a little “char” on each side.
6. Serve immediately.