Sweetandsourtempehandvegetables Recipes

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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 TEMPEH AND VEGETABLES



Sweet and Sour Tempeh and Vegetables image

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.

Provided by Vegetarian Network

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

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
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

Steps:

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

Nutrition Facts : Calories 254.4, Fat 7.2, SaturatedFat 1.3, Sodium 1370.5, Carbohydrate 39.4, Fiber 2.8, Sugar 20.9, Protein 11.7

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