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40min
4 servings
0
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.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Soy
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Read instructions and get ready to cook
Cut the tempeh into 1-inch cubes.
In a large bowl, gently toss the tempeh cubes with the cornstarch until evenly coated.
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.
In a small bowl, whisk together the rice vinegar, soy sauce, brown sugar, ketchup, and red pepper flakes.
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.
In the same skillet, add the bell peppers, onion, and garlic. Sauté until the vegetables are crisp-tender, about 5 minutes.
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.
Serve the sweet and sour tempeh hot over rice.
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