Crispy Sweet and Sour Tempeh is coated in a sticky, tangy-sweet sauce made with pineapple, bell peppers, and a rich blend of sweet and sour flavors. Every bite is a perfect balance of crunchy, juicy, and saucy goodness!
Try my Garlic Fried Rice or Cabbage Stir Fry recipe too for a balanced, flavorful meal!
Why You’ll Love This Recipe
This sweet and sour tempeh recipe is vegan, dairy-free, and packed with plant-based protein from tempeh. It’s beginner-friendly and only needs a pan and simple ingredients.
Tempeh is high in fiber and gut-friendly because it's fermented. Pineapple chunks add natural sweetness and a boost of vitamin C. It's a tasty way to eat more veggies without even trying. Give this healthy dish a try and enjoy the delicious taste!
Ingredients
Listed below are all the ingredients you will need:
- Tempeh
- Olive oil
- Red onion
- Red bell pepper
- Green bell pepper
- Pineapple chunks
- Sesame seeds
- Spring onions
- Water
- Ketchup
- Brown sugar
- Rice vinegar
- Salt
- Garlic powder
See recipe card for quantities.
I like to buy my tempeh and pantry staples from Thrive Market. They have a good selection of clean, vegan-friendly products at lower prices.
If you’re new, you can get 30% off your first order and a free gift when you sign up with my link!
Instructions
Make the Sweet and Sour Sauce:
1. Mix ketchup, brown sugar, rice vinegar, water, salt, garlic powder, and the reserved pineapple juice in a bowl.
2. Pour the mixture into a small pot and simmer over medium-high heat for 5 minutes. When done, set aside.
3. Prepare tempeh by cutting it into 1-inch cubes.
4. Heat 4 tablespoons of oil in a frying pan over medium heat. Add cubed tempeh pieces and fry until golden brown on all sides.
5. Pour ¼ cup of water into the pan, cover, and let the liquid evaporate completely. Remove the tempeh from the pan and set aside.
6. In a clean pan, heat 2 tablespoons of oil and sauté red onion, bell peppers, pineapple chunks, and cooked tempeh.
7. Stir-fry for 3 minutes, then pour half of the sweet and sour sauce over the mixture. Stir well.
8. Let simmer for 1 minute, then remove from the heat.
9. Transfer to a serving plate or bowl and garnish with sesame seeds and chopped spring onions.
10. Serve hot!
Substitutions & Variations
- Ingredient Swap
No tempeh? Try tofu or mushrooms.
Don’t have rice vinegar? Use apple cider vinegar instead. - Variation
Swap brown sugar with maple syrup or agave. - Mistake to Avoid
Don’t overcook the tempeh - it can turn dry and bitter. - Storage Tips
- This dish stores well in the fridge for up to 3 days.
- It doesn’t freeze well beyond 1 month - pineapple gets mushy.
- Keep veggies and sauce separate for best texture. Reheat gently before serving.
FAQs
Sweet and Sour Tempeh
Ingredients
Main Dish:
- 16 oz. Tempeh cut into bite-sized pieces
- 8 tablespoons Olive oil
- 1 Red onion peeled and quartered
- 1 Red bell pepper deseeded and diced
- 1 Green bell pepper deseeded and diced
- 1 (4 oz.) can Pineapple chunks juice separated
- 1 teaspoon Sesame seeds
- 1 tablespoon Chopped spring onions
- ¼ cup Water
Sweet and Sour Sauce:
- ⅔ cup Ketchup
- ¼ cup Brown sugar
- 2 tablespoons Rice vinegar
- ½ cup Water
- ¾ teaspoon Salt
- ½ teaspoon Garlic powder
Instructions
Make the Sweet and Sour Sauce:
- In a bowl, mix ketchup, brown sugar, rice vinegar, water, salt, garlic powder, and reserved pineapple juice.
- Pour the mixture into a small pot and simmer over medium heat for 5 minutes.
- Remove from heat and set aside.
Cook the Tempeh:
- Heat 4 tablespoons of oil in a frying pan over medium heat. Add tempeh pieces and fry until golden brown on all sides.
- Pour ¼ cup of water into the pan, cover, and let the water evaporate completely. Remove the tempeh from the pan and set aside.
Stir-Fry the Vegetables & Tempeh:
- In a clean pan, heat 2 tablespoons of oil and sauté red onion, bell peppers, pineapple chunks, and cooked tempeh.
- Stir-fry for 3 minutes, then pour half of the sweet and sour sauce over the mixture. Stir well.
- Let simmer for 1 minute, then remove from heat.
Serve:
- Transfer to a serving plate or bowl and garnish with sesame seeds and chopped spring onions.
- Serve hot with steamed rice or noodles.
Watch The Recipe Video!
You Might Also Like:
Looking for more side dishes to try? Here are some:
- Kongnamul Japchae (Stir-Fry Sprouts)
- Stir-Fry Sprout Mung Bean
- Tofu Adobo Rice
- Chili Oil Fried Rice
- Green Bean Potatoes
Recipes for Every Moment
Cooking dinner after a long workday and want something quick but healthy? This Sweet and Sour Tempeh is easy, flavorful, and comes together in under 30 minutes!
Cheng says
It looks delicious and healthy! I'd like to try this soon. 🙂
Julius says
My stomach is going to thank me with this recipe. 😋
Lizzy L says
Lainey!! I had some extra tempeh and made this! This was so delicious!!🤩🤩🤩
Sweet says
Oooooooooooh! I'm used to Sweet and Sour fish so this is kind of interesting for me hehehehe
Shein says
This Sweet and Sour Tempeh is crispy on the outside, tender inside, and packed with bold flavors—perfect for a quick weeknight meal or meatless comfort food win.
Ani says
Thank you for the recipe, Lainey!
Dimple says
I always wondered how to cook and prep Tempeh. Thanks always SB!
Eve says
Delicious, Lainey!
Clara says
Looks very yummy, perfect for weeknight dinner.
Kian Cablinda says
This looks tasty!