Sweet And Sour Tempeh – a delicious recipe with vegetable stock, tamari, canola oil, pineapple, green peppers, onion. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut tempeh into thin cubes of 2 cm.
2
Add the vegetable stock and tamari and let it cook for 10 minutes.
3
Drain tempeh, reserving liquid for sauce.
4
Heat a skillet and bake tempeh in the oil until lightly browned.
5
Drain the pineapple chunks, adding the liquid to the sauce.
6
Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
7
Drain.
8
Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
9
Bring to a boil.
10
Stir in the honey or syrup.
11
Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
12
Cook until thickened and bubbly.
13
Then add peppers, onion, pineapple and tempeh.
14
Serve with hot rice.
186
kcal
Calories
8
g
Fat
28
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 250 g tempeh, 1 cup vegetable stock, 3 tablespoons tamari, 2 tablespoons canola oil, and more.
Yes, Sweet And Sour Tempeh falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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