Sweet and Sour Tempeh
This vegan-friendly dish features tempeh in a tangy sweet and sour sauce. It's a delicious and healthy alternative to traditional sweet and sour dishes.
Ingredients - Serves 4
- Cornstarch - 1 tablespoon
- Brown sugar - 2 tablespoons
- Vinegar - 2 tablespoons
- Soy sauce - 1/4 cup
- Garlic - 2 cloves, minced
- Pineapple chunks - 1 cup
- Onion - 1, sliced
- Green bell pepper - 1, sliced
- Red bell pepper - 1, sliced
- Vegetable oil - 2 tablespoons
- Tempeh - 8 ounces, cubed
Let's Get Started
- Heat the oil in a large skillet over medium heat.
- Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the bell peppers, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
- In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and cornstarch. Pour over the vegetables in the skillet.
- Add the pineapple chunks and cooked tempeh to the skillet. Stir to coat in the sauce.
- Cook for another 5 minutes, until the sauce has thickened.
- Serve the sweet and sour tempeh over rice, if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 15g
- Sodium: 500mg
- Sugar: 10g
