Sweet and Sour Tempeh and Vegetables

Recipe by Vegetarian Network

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.

Top Review by Kathy228

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.

Ingredients Nutrition


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

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