Tempeh Stir Fry | Sweet and Sour
This 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.
Servings: 4 servings
Calories: 2.18kcal
Ingredients
- 2 tablespoons 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
- 15 oz crushed pineapple packed in juice not syrup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1/4 cup water
- 1 tablespoon sweetener of your choice (sucanat, maple syrup, agave)
- 1/4 cup soy sauce or tamari
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon ginger ground
- 1/2 cup scallions thinly sliced
Instructions
- Slice tempeh into small cubes.
- Dice and slice all other vegetables.
- In a medium sized bowl, combine crushed pineapple, 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. Heat until sauce thickens, about 2 minutes.
- Serve over rice or other grain and top with scallions.
Video
Notes
Tips & Suggestions:
Veggies- Add any vegetable you like. I used broccoli, onion, and red bell peppers. Other great options might be Asian cabbages like Napa or Bok Choy, carrots, mushrooms, or even baby corn.
Protein- Tempeh is an excellent source of plant-based protein, making it a popular choice for vegetarians, vegans, and anyone looking to incorporate more protein into their diet. Made from fermented soybeans, tempeh boasts around 15–20 grams of protein per 100 grams, which rivals many animal-based proteins.
Nutrition
Calories: 2.18kcal | Carbohydrates: 31.3g | Protein: 13.8g | Fat: 6.5g | Fiber: 3.8g | Sugar: 15g