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

Sweet and Sour Tempeh

5 from 32 votes
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 4 servings
 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.


  • 1 teaspoon of crushed red pepper
  • 1/2 lemon juiced
  • 1 teaspoon of ginger minced
  • 1 Tablespoon of garlic
  • 2 Tablespoons of soy sauce
  • 2/3 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


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



  • 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


  • 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!


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


Calories: 740kcalCarbohydrates: 137gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 2089mgPotassium: 1413mgFiber: 9gSugar: 27gVitamin A: 21940IUVitamin C: 207mgCalcium: 220mgIron: 5mg

Disclaimer: Although 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. 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.

Additional Info

Course: Dinner, Lunch
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Keywords: pineapple, plant-based, sweet and sour, sweet and sour tempeh, tempeh stir fry, vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂



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!

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