This vegan sweet and sour tempeh recipe is simple and delicious.
It has been a long long time! This is the first blog post I am writing after having my baby boy. I actually had this photographed and ready to write up when I was still pregnant, but baby boy decided to come early and throw all my plans off. It’s been a challenging three months of motherhood but I have loved every minute of it and now that baby is a little older, I am slowly able to get back into the kitchen. I doubt things will be as consistent as they were before but at least it’s a start!
I have seen many recipes for sweet and sour tofu, but very few for tempeh. In my opinion, tempeh works a little better in this dish. Tempeh is also arguably a little healthier than tofu (depending on how processed your tofu is). So, it’s worth swapping out the tofu for tempeh from time to time. I actually don’t really like tempeh. But I have had friends that have tried them and hated it, so I am not really in a rush to do so. This is one of the only dishes I like with tempeh.
Since I know so little about Asian food, I wanted to come up with a recipe that was a simple as possible and one that would make tempeh a little more palatable. The meal is actually very easy to whip up and a meal I am quite proud of. It’s definitely worth a try if you’re not fond of tempeh. The only thing I regret is that I didn’t have chopsticks to photograph for this meal! But its ok, I don’t know how to use them anyway!
I’m going to stop my writing here and let the recipe speak for itself. I hope you enjoy the recipe.
For more Asian-inspired recipes, try this low-carb, vegan Asian edamame and sweet potato noodles with satay sauce! This colorful recipe is bursting with goodness and flavors. It’s served in a peanut butter, sesame, and lime satay dressing. It’s filling and a terrific alternative to carb-heavy pasta salad.
This recipe was republished with permission from Hazel and Cacao.
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