Sweet and Sour Tempeh
Here's a delicious sweet and sour tempeh, a plant-based twist on a classic dish, featuring crispy tempeh, bell peppers, and juicy pineapple coated in a tangy, sweet, and sour sauce. It is best paired steamed rice for a healthy meal!
Servings: servings
Calories: 590kcal
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.
Serving: 1gCalories: 590kcalCarbohydrates: 41gProtein: 22gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gSodium: 820mgPotassium: 765mgFiber: 2gSugar: 25gVitamin A: 1262IUVitamin C: 66mgCalcium: 163mgIron: 4mg
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