An easy, authentic vegan version of classic Taiwanese Braised Pork (Lu Rou Fan) using tempeh. Marked by a sweet, savory, and umami sauce, this has quickly become one of my favorite ways to cook tempeh.
Lu Rou Fan (滷肉飯) is a Taiwanese classic that I grew up eating. A bowl usually only costs around one to two US dollars (NTD $30 – $60), but the joy it brings is well worth thousands. I’ve been trying to make a vegan version that does the dish justice for a long time, and I found that tempeh might be a worthy attempt.
Overall, I am very happy with how it turned out, considering that I usually don’t like tempeh. The tempeh held up really well and retained a firm and meaty texture after braising, and the mushrooms provide a nice chewy textural contrast. Not to mention the flavors were absolutely spot on!
It was gooood. Blanching tempeh before braising was a nice tip.
This recipe is gorgeous. I love the dense tempeh texture and the flavour is perfect. I used fresh shiitake since I needed to use them up. This is going to become a regular fixture in my house!
Really wonderful flavor from this dish! I just used regular (what I assume to be dark) soy sauce since I only had that, but it was delicious regardless. Served with pickled red onions, thank you for the recipe 🙂
So simple and so, so, so good. I also made it with mock duck when I didn’t have tempeh and it still turned out as flavourful, just had a different texture 🙂
5 Stars, George, 5 Stars! I’ve been cooking vegan for many years now, and I must say, that this is one of the best dishes I’ve ever tried. Seriously. If a restaurant served this it would be be packed every night (post pandemic.) I hope others will make this and comment. Mise en place! Be sure to gather all your utensils and assemble the ingredients before starting. Well, you’ve got 15 minutes while the mushrooms are soaking and the tempeh is blanching. I’m lucky to live not far from our International District here in Seattle so could get all the… Read more »