This Sweet and Sour Tempeh is a quick and easy recipe that will be ready in less than 30 minutes. It’s a savory dish that is delicious served over rice or your favorite grain.
High in Protein
Add tempeh to your diet to boost your protein intake. Each 1-cup serving of tempeh contains 31 grams of protein, which is 55 percent of the recommended daily intake for men and 67 percent for women, according to the U.S. Department of Agriculture. Tempeh contains high-quality complete protein and provides all the amino acids you must obtain from your diet. Its protein content helps you maintain muscle tissue, and also make enzymes your cells need to function. —LiveStrong
I hear people say that time is a big issue with eating healthy. This sweet and sour dish is a great recipe that demonstrates how fast eating healthy can be, and it’s so good!
Recipe adapted from Breaking the Food Seduction by Dr. Neal Barnard.
Other Great Tempeh Recipes
- 2 Tbsp veggie broth
- 8 oz tempeh
- 1/2 cup onions, diced
- 2 cloves garlic, minced
- 1 cup carrots, grated
- 1/2 cup celery, sliced
- 1 red bell pepper, sliced into strips
- 1 cup mushrooms, diced
- 2 cup pineapple chunks packed in juice not syrup
- 2 Tbps rice vinegar or apple cider vinegar
- 1/4 cup water
- 1 Tbsp sweetener of your choice (sucanat, maple syrup, agave)
- 1/4 cup soy sauce or tamari
- 1 Tbsp cornstarch or arrowroot powder
- 1 tsp ginger, ground
- 1/2 cup scallions, thinly sliced
Slice tempeh into small cubes.
Dice and slice all other vegetables.
Drain pineapple, reserving the juice. In a medium sized bowl, combine pineapple juice, vinegar, water, sweetener, cornstarch, and ground ginger and whisk well. Set to the side.
In wok or large skillet, add veggie broth, onions, garlic, and tempeh. Allow to cook until browned, stirring frequently. This takes about 5-7 minutes.
Add carrots, peppers, celery, and mushrooms. Stir fry until tender, approximately 3-4 minutes.
Quickly re-stir the sauce, then add to pan, along with the pineapple chunks. Heat until sauce thickens, about 2 minutes.
Serve over rice or other grain and top with scallions.
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