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!