5 from 129 votes
Sweet and Sour Tempeh
Sweet and Sour Tempeh is prepared with tempeh cubes sautéed until browned and coated in a smooth sauce made primarily from blended fresh pineapple, lemon juice, ginger, garlic, soy sauce, vinegar, sugar, paprika, cornstarch, and ketchup. The sauce is simmered with bell peppers, squash, asparagus, and pears to create a glossy, tangy, and sweet glaze that complements the firm tempeh and vegetables.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Calories:
745 kcal
Course:
Lunch, Dinner
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 745
% 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.