Back arrow Recipe details
search icon
Dinner
share icon Share

Sweet and Sour Tempeh

time icon

40min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

This flavorful vegan main dish features crispy pan-fried tempeh in a tangy, sweet and sour sauce with colorful bell peppers and pineapple. Serve it over rice for a satisfying plant-based meal that's perfect for a weeknight dinner or meal prep.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
17 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Wheat

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Cut tempeh

Cut the tempeh into 1-inch cubes.

2
Coat tempeh

In a large bowl, gently toss the tempeh cubes with the cornstarch until evenly coated.

3
Prepare vegetables

Cut the bell peppers into 1-inch pieces. Peel and cut the onion into 1-inch pieces. Peel and mince the garlic. Cut the pineapple into 1-inch chunks.

4
Make sauce

In a small bowl, whisk together the rice vinegar, soy sauce, brown sugar, ketchup, and red pepper flakes.

5
Fry tempeh

In a large skillet, heat the vegetable oil over medium-high heat. Add the cornstarch-coated tempeh cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Remove the tempeh from the skillet and set aside.

6
Sauté vegetables

In the same skillet, add the bell peppers, onion, and garlic. Sauté until the vegetables are crisp-tender, about 5 minutes.

7
Add sauce and tempeh

Pour the sauce into the skillet with the vegetables. Add the pineapple chunks and the fried tempeh. Stir to coat everything in the sauce and cook until the sauce thickens slightly, about 2-3 minutes.

8
Serve

Serve the sweet and sour tempeh hot over rice.

Ratings
0
Comments (0)
Recipe image