Cyn’s Tempeh Kho (Braised Tempeh in Caramel Sauce)
Caramelized braises are at the heart of many Vietnamese home kitchens. This kho (a word that loosely translates to “braise” or “to simmer down”) is my plant-based spin on a dish my bà ngoại often made with fish or pork belly. I use tempeh for its nutty depth and firm bite, which holds up beautifully in the rich, savory-sweet sauce.
It’s humble comfort food and takes me right back to my childhood home breaking bread (bowl of rice) with ngoại. Best with a bowl of jasmine rice, some sliced cucumber or pickled vegetables, and maybe a little chili heat if you like.
Serves: 3–4
Active time: 25 minutes
Total time: 40 minutes
Ingredients
1 (10 oz) block tempeh (I like Reculture tempeh), cut into 1-inch cubes
3 tbsp neutral oil
2 tbsp granulated sugar (or coconut sugar)
1 medium shallot, thinly sliced
2 cloves garlic, minced
1 Thai chili or Fresno chili (optional, for heat), sliced
2 tbsp soy sauce or tamari
1 tbsp vegan fish sauce (or regular fish sauce, if preferred)
1/2 tsp black pepper, freshly ground
1 cup water (or coconut water, for extra depth)
1 scallion, cut into 2-inch pieces
Fresh cilantro, basil, or any other favorite garnishing herb :)
Instructions
Brown the tempeh. Heat 2 tbsp oil in a skillet over medium heat. Add tempeh cubes in a single layer and cook 6–8 minutes, turning occasionally, until golden brown on most sides. Set aside.
Make the caramel base. In a medium saucepan or clay pot, heat oil over medium. Add sugar and let it melt, swirling occasionally until it turns a deep amber color.
Build the aromatics. Quickly stir in shallot, garlic, and chili. Sauté for 1–2 minutes until fragrant.
Braise. Add tempeh and toss to coat in the caramel. Pour in soy sauce, fish sauce, black pepper, and water. Bring to a simmer, then lower the heat. Cover and cook for 15–20 minutes, stirring occasionally, until the sauce reduces and clings to the tempeh.
Finish. Stir in scallions during the last 2 minutes of cooking. Taste and adjust seasoning (more soy or a pinch of sugar if needed).
Serve. Enjoy warm over jasmine rice, topped with cilantro and extra chili if you like it spicy.
Notes:
Coconut water gives a rounder, slightly sweet flavor often used in Southern Vietnamese kho.
For a heartier meal, add halved boiled eggs or braise some vegetables (like daikon or carrots) alongside the tempeh.
