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.
Dinner Is Done With This Vegan Sweet and Sour Tempeh
Ingredients
- STIRFRY:
- 1 packet organic tempeh
- 1 brown onion
- 1 tbsp sunflower oil
- 1 tsp sesame oil
- large handful of snow peas
- half a capsicum
- SWEET & SOUR SAUCE:
- ⅓ cup rice vinegar
- 4 tbsp coconut sugar
- 1 tbsp tomato sauce (ketchup)
- 1 tsp tamari
- 2 tsp cornstarch dissolved in 4 tsp of water
Instructions
- For the sauce: mix all ingredients together in a small saucepan over medium heat. Bring to the boil. Remove from heat and stir in cornstarch mixture to thicken. Set aside.
- Cut your tempeh into squares.
- Cut capsicum into slices or chunks of desired shape and prep the snow peas.
- Add sunflower and sesame oil to a pan on medium heat.
- Fry off tempeh, turning until browned on all sides
- Finely dice onion and add over tempeh and fry for a few minutes until browned ( you may need to add a little more oil or water if it becomes dry)
- Add your prepped veggies and cook for another 2-3 minutes until the colour becomes vibrant.
- Pour in your sauce and coat evenly. Cook for another 1-2 minutes.
- Serve over brown rice and sprinkle with sesame seeds.
- You can also add some pineapple chunks if desired
6.4.5
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.
Recipe Name
Dinner Is Done With This Vegan Sweet and Sour Tempeh
Author Name
Hazel and Cacao
Published On
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