Sweet And Sour Tempeh Stir Fry Recipes

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SWEET AND SOUR TEMPEH



Sweet and Sour Tempeh image

This sweet and sour tempeh is a healthy twist on your favorite takeout. The homemade sauce is just 5 ingredients and this recipe is ready in less than 30 minutes.

Provided by Liz Thomson

Categories     Dinner

Time 25m

Number Of Ingredients 10

1/4 cup brown sugar
1/4 cup ketchup
1/3 cup apple cider vinegar
2 tablespoon soy sauce (or gluten free tamari)
1 teaspoon garlic powder
1 (8oz) package tempeh
1 tablespoon avocado oil (or another high heat oil)
1 tablespoon chopped green onion
1 teaspoon white sesame seeds
4 cups cooked brown rice (optional for serving)

Steps:

  • Combine the brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder in a saucepan over medium heat.
  • Bring to a simmer, then reduce the heat to low.
  • Cook for 10-15 minutes until the sauce is reduced by half. It should stick to the back of a spoon and be almost as thick as maple syrup.
  • While the sauce is simmering, cut the tempeh into 1" cubes.
  • Heat the avocado oil in a large skillet over medium heat.
  • Arrange the tempeh in a single layer in the pan.
  • Let cook for 5 minutes on one side until browned, then flip and continue to cook until browned on the other side.
  • Once the tempeh is browned and the sauce is thickened, toss the tempeh with the sauce until evenly coated.
  • Divide into 4 servings and sprinkle with green onion and sesame seeds.
  • Serve over rice, if desired.

Nutrition Facts : ServingSize 2 oz tempeh, Calories 207 calories, Sugar 16.1 g, Sodium 280.7 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 25.2 g, Fiber 4.9 g, Protein 11.3 g, Cholesterol 0 mg

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE



Sweet and Sour Tempeh with Spicy Peanut Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

1/4 cup light sesame oil
1 tablespoon toasted sesame oil
1/4 cup soy sauce, preferably naturally brewed
1/4 cup rice vinegar
1/4 cup mirin
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, crushed
1 pound tempeh, cut into 1-inch cubes
1 cup natural-style unsalted peanut butter
1/4 cup pure maple syrup or honey
3 tablespoons soy sauce, preferably naturally brewed
3 tablespoons rice vinegar
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1/2 to 1 cup hot water
Hot cooked white rice, to serve
Thinly sliced radish, for garnish
Thinly sliced scallions, for garnish
Thinly sliced cilantro, for garnish

Steps:

  • For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
  • For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
  • Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams

SWEET AND SOUR TEMPEH



Sweet and Sour Tempeh image

Make and share this Sweet and Sour Tempeh recipe from Food.com.

Provided by nick10888

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

250 g tempeh
1 cup vegetable stock
3 tablespoons tamari
2 tablespoons canola oil
1 can pineapple chunk
2 green peppers
1 onion
1 tablespoon maple syrup (or honey)
2 tablespoons cornstarch
1/4 cup vinegar

Steps:

  • Cut tempeh into thin cubes of 2 cm.
  • Add the vegetable stock and tamari and let it cook for 10 minutes.
  • Drain tempeh, reserving liquid for sauce.
  • Heat a skillet and bake tempeh in the oil until lightly browned.
  • Drain the pineapple chunks, adding the liquid to the sauce.
  • Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
  • Drain.
  • Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
  • Bring to a boil.
  • Stir in the honey or syrup.
  • Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
  • Cook until thickened and bubbly.
  • Then add peppers, onion, pineapple and tempeh.
  • Serve with hot rice.

SWEET AND SOUR STIR-FRY



Sweet and Sour Stir-Fry image

This is out of a cookbook called "Clean Food"...it say that the secret to making noodles that stand up to stir-frying is to cook your noodles and then chill them before using.

Provided by teresas

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb udon noodles or 1/2 lb soba noodles
1 -2 head broccoli
3 carrots, diced
1 tablespoon grapeseed oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup snow peas, trimmed and strings removed
1 cup pineapple chunk
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons soy sauce, low sodium
2 tablespoons toasted sesame oil
1/4 cup toasted sesame seeds

Steps:

  • Cook noodles according to directions on package.
  • Drain in colander and rinse thoroughly under cold water.
  • Place colander on a plate and refrigerate.
  • Bring 2-3 cups water to boil.
  • Cut broccoli florets into bite-size pieces.
  • Peel and discard tough outer stems and cut remaining stems into chunks.
  • Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
  • Drain, rinse with cold water and set aside.
  • Heat wok or skillet over medium-high.
  • Add grapeseed oil, garlic and ginger and cook 1 minute.
  • If anything starts to stick, add 1 tablespoon water.
  • Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
  • Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
  • Remove vegetables from wok and set aside.
  • Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
  • Fold in chilled noodles until evenly coated and heated through.
  • Drizzle with 1 tablespoon sesame oil.
  • Transfer noodles to serving dish.
  • Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
  • Top with sesame seeds and serve.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 1.6, Sodium 1122, Carbohydrate 49.4, Fiber 7.3, Sugar 10, Protein 10.5

SWEET AND SOUR STIR FRY



Sweet and Sour Stir Fry image

Tofu stars in this sweet and sassy vegetarian stir-fry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 15

1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired

Steps:

  • Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
  • Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
  • Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
  • Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

Nutrition Facts : Calories 420, Carbohydrate 69 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg

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