Sweet and Sour Tempeh

BY : PUBLISHED : October 8th, 2013 UPDATED: August 5th, 2022

Here is a simple sweet and sour recipe. This recipe can easily be doubled and frozen for a quick dinner at a later date!

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Sweet and Sour Tempeh

David Sterkel
 Here is a simple sweet and sour recipe. This recipe can easily be doubled and frozen for a quick dinner at a later date! Tempeh is the perfect stand in for chicken.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner, Lunch
Cuisine Asian
Servings 4 servings
Calories 740 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 teaspoon of crushed red pepper
  • ½ lemon juiced
  • 1 teaspoon of ginger minced
  • 1 Tablespoon of garlic
  • 2 Tablespoons of soy sauce
  • of a fresh pineapple
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of rice wine vinegar
  • 1 teaspoon of paparika
  • 1 Tablespoon of corn starch
  • 1 Tablespoon of ketchup
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium squash
  • 6 spears of asparagus
  • 1 package tempeh

Rice:

  • 2 cups of rice
  • 4 cups of vegetable broth
  • 1 teaspoon of oil
  • ¼ cup of sunflower seeds
  • 1 teaspoon of salt
  • 1 teaspoon of sesame seed oil
  • broccoli
  • bok choy

Instructions
 

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

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.
  • 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.
  • 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.
  • Serve and Enjoy!

Notes

This recipe can easily be doubled and frozen for a quick dinner at a later date!

Nutrition

Calories: 740kcalCarbohydrates: 137gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 2089mgPotassium: 1413mgFiber: 9gSugar: 27gVitamin A: 21940IUVitamin C: 207mgCalcium: 220mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

 

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

View all posts by David Sterkel

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