Sweet and Sour Tempeh
User Reviews
5
Sweet and Sour Tempeh
Description
This Sweet and Sour Tempeh dish starts with tempeh cut into cubes, browned in a pan to create a crispy exterior. The sauce blends pineapple, lemon juice, ginger, garlic, soy sauce, rice wine vinegar, sugar, paprika, cornstarch, and ketchup into a smooth puree that simmers to a thick, glossy consistency.
The vegetables—red and yellow bell peppers, squash, asparagus, and pears—are added to the pan with the tempeh and cooked in the sauce, balancing sweetness and acidity. The result is a dish with tender vegetables and a flavorful, syrupy coating.
The smoothness of the pineapple puree is key to avoiding chunks, and sufficient simmering ensures a good sauce texture. Adjust sweetness or sourness to taste.
Ingredients
Rice:
- 1 teaspoon sesame oil
- 1 teaspoon of oil
- 2 cups of rice
- ¼ cup sunflower seeds
- 1 teaspoon salt
- 4 cups vegetable broth
- broccoli
- bok choy
Tempeh:
- 1 package tempeh
- ⅔ pineapple fresh
- 1 teaspoon crushed red pepper
- ½ lemon juiced
- 1 teaspoon ginger minced
- 1 tablespoon garlic
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 tablespoon corn starch
- 1 tablespoon ketchup
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium squash
- 6 pears asparagus
- 1 teaspoon crushed red pepper
Instructions
Rice:
- In a pot with a lid over medium-heat, add the vegetable and sesame oil. When the oil is hot, add the rice and seeds. Cook and stir for 3 to 4 minutes. When the rice is fragrant, add salt and vegetable stock. Bring to a boil, then reduce heat, cover and allow to cook for 20 minutes. When the rice is done, add the broccoli and bok choy to steam with the rice for a few minutes.
Sauce:
- Cut the tempeh into 1-inch cubes. In a pan over medium heat, add a small amount of oil. When hot, add the tempeh and brown on all sides, this will take about 15 to 20 minutes.
- Add the cleaned pineapple to the bowl of your food processor. Wiz on high for 30 seconds or until creamy. Next, add the lemon, ginger, garlic, soy sauce, vinegar, sugar, paprika, corn starch, and ketchup. Wiz on high for 30 seconds.
- Next, chop the bell pepper and squash into 1-inch pieces and slice both ends of the apragus. To the pan with the browned tempeh, add the chopped bell pepper, squash, and sliced asparagus. Cook for 2 to 3 minutes. Next, add the pineapple mixture and cook on medium for 10 minutes, then lower heat and cook for another 10-15 minutes.
Notes
- Ensure the pineapple is blended thoroughly to achieve a smooth sauce consistency; a blender may help if a food processor is insufficient.
- Simmer the sauce for at least 20 minutes to thicken and develop glossiness; add a cornstarch slurry if needed for additional thickening.
- Taste and adjust the sauce, adding more sugar for sweetness or vinegar for sourness according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 139g | 46% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 2101mg | 88% |
| Potassium | 1463mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 27g | 54% |
| Vitamin A | 22169IU | 443% |
| Vitamin C | 219mg | 243% |
| Calcium | 229mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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