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    You are in: Home / Recipes / Sweet and Sour Tempeh and Vegetables Recipe
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    Sweet and Sour Tempeh and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Vegetarian Network Austin's Note:

    This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Tempeh

    Vegetables

    Directions:

    1. 1
      Preheat broiler.
    2. 2
      Halve tempeh crosswise, then lengthwise.
    3. 3
      Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
    4. 4
      Coat tempeh in mixture.
    5. 5
      Broil close to heat, turning until each side is golden, about 3 minutes.
    6. 6
      Cool.
    7. 7
      Cut into 1/2-inch squares.
    8. 8
      Heat remaining oil over low heat.
    9. 9
      Saute red pepper flakes and onions until onions are soft, about 5 minutes.
    10. 10
      Add carrots and saute 1 minute more.
    11. 11
      Add celery and saute 1 minute more.
    12. 12
      Add bell peppers, saute 1 minute more.
    13. 13
      Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
    14. 14
      In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
    15. 15
      Add reserved tempeh and sauce to vegetables.
    16. 16
      Simmer 2-3 minutes.
    17. 17
      Mix arrowroot with 2 1/2 T. water.
    18. 18
      Add arrowroot mixture and simmer to thicken, 1-2 minutes.
    19. 19
      Serve over rice, if desired.

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    Ratings & Reviews:

    • on March 26, 2012

      55

      I made this exactly as written. I really liked it a lot and will make it again with a couple tweaks. I thought it a bit too sweet, so I'll try only 1/4 cup maple syrup; and add a 1/2 tsp. sea salt. I like onions so as a personal preference, I'd add an additional small onion - quartered. I loved that the vegetables were crunchy-done and there was a good amount of sauce. If I'm out of tempeh, I think firm tofu would be a good stand-in. Thanks for posting this recipe! I will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2012

      55

      Wonderful! I did add pineapple and forgot to pick up arrowroot, had to substitute cornstarch, which worked out just fine. This one is definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2010

      55

      Definitely 5 stars! This was my first experience with Tempeh and I must say it was a great one. The recipe is perfect the way it is, but I can see where pineapple chunks would compliment it very well. Thank you for a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Sweet and Sour Tempeh and Vegetables

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 254.4
     
    Calories from Fat 64
    25%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1370.4 mg
    57%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 2.8 g
    11%
    Sugars 20.9 g
    83%
    Protein 11.6 g
    23%

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