Sweet and Sour Tempeh and Vegetables

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• Tempeh

• 8  ounces  soy tempeh
• 1⁄2 tablespoon ginger (fresh, minced)
• 2  garlic cloves, minced
• 1  tablespoon  toasted sesame oil, divided
• 1⁄2 cup tamari, divided
• 1⁄4 cup water

• Vegetables

• 1⁄2 teaspoon red pepper flakes
• 2  small onions, diced
• 2  carrots, sliced thinly on diagonal
• 1  celery, sliced on diagonal
• 1⁄2 red bell pepper, sliced into 1/2-inch pieces
• 1⁄2 green bell pepper, sliced into 1/2-inch pieces
• 2  ears corn, kernels removed (about 1 c., can substitute frozen corn)
• 1⁄2 cup apple cider vinegar
• 1⁄2 cup maple syrup
• 1⁄8 teaspoon cayenne pepper (to taste)
• 2  tablespoons arrowroot
• 2 1⁄2 tablespoons water

Directions

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.