Sweet and Sour Tempeh

#2's Note:

Tempeh is a mixture of tofu and brown rice. Much better texture and taste than tofu!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 3

• 250 g tempeh
• 1 cup vegetable stock
• 3 tablespoons tamari
• 2 tablespoons canola oil
• 1 can pineapple chunk
• 2 green peppers
• 1 onion
• 1 tablespoon maple syrup (or honey)
• 2 tablespoons cornstarch
• ¼ cup vinegar

Directions:

1. Cut tempeh into thin cubes of 2 cm.
2. Add the vegetable stock and tamari and let it cook for 10 minutes.
3. Drain tempeh, reserving liquid for sauce.
4. Heat a skillet and bake tempeh in the oil until lightly browned.
5. Drain the pineapple chunks, adding the liquid to the sauce.
6. Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
7. Drain.
8. Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
9. Bring to a boil.
10. Stir in the honey or syrup.
11. Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
12. Cook until thickened and bubbly.
13. Then add peppers, onion, pineapple and tempeh.
14. Serve with hot rice.

Reviews

[qsvegan]

Tempeh is made of soybeans, not tofu and rice. It's a staple protein source of many cultures, particularly in Indonesia. The soybeans are essentially allowed to mold with a particular fungus.

[Wildjoy]

If not for the confusing directions I would have given this recipe 5 stars. However it turned out fabulous! Even my 2 year old granddaughter loved it and she is a picky eater. I added celery and carrots to the mix. I also used raw sugar instead of honey and served it on brown rice which gave it a wonderful flavor and texture that complimented the tempeh.

[VegBear]

Somewhat confusing language, but the result PURE YUMMMM!! This is a nice light dish, I tempurah batterd the tempeh and it was perfect!