Sweet and Sour Tempeh
2013-10-08
- Servings : 4-6
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
Here is a simple sweet and sour recipe. This recipe can easily be doubled and frozen for a quick dinner at a later date!
Ingredients
- 1 tsp crushed red pepper
- ½ lemon juiced
- 1 tsp ginger minced
- 1 tbs garlic
- 2 tbs soy sauce
- 2/3 fresh pineapple
- 1 tbs Sugar
- 1 tbs rice wine vinegar
- 1 tsp paparika
- 1 tbs corn starch
- 1 tbs ketchup
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium squash
- 6 spears of asparagus
- 1 package tempeh
- Rice:
- 2 cups rice
- 4 cups vegetable broth
- 1 tsp oil
- ¼ cup sunflower seeds
- 1 tsp salt
- 1 tsp sesame seed oil
- broccoli
- bok choy
Method
Step 1
Rice: To a pot with a heave lid over a medium flame/heat, add the vegetable and sesame oil. When the oil is hot, add the rice and seeds. Cook/stir for 3-4 minutes. When the rice is fragrant, add the salt and vegetable stock. Bring to a boil, then reduce heat, cover and allow to cook for 20 minutes. When rice is done, add the broccoli and bok choy to steam with the rice for a few minutes
Step 2
Sauce: In a pan over medium heat, add a small amount of oil. When hot, add the tempeh and brown on all sides, this will take about 15-20 minutes.
Step 3
Add the cleaned pineapple to the bowl of your food processor. Wiz on high for 30 seconds or until creamy. Next, add the lemon, ginger, garlic, soy sauce, vinegar, sugar, paprika, corn starch, and ketchup. Wiz on high for 30 seconds.
Step 4
To the pan with the browned tempeh, add the bell pepper, squash, and asparagus. Cook for 2-3 minutes. Next, add the pine apple mixture and cook on medium for 10 minutes, then lower heat and cook for another 10-15 minutes.
Step 5
Serve and Enjoy!
Average Member Rating
(5 / 5)
1 people rated this recipe
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