This Sweet and Sour Tempeh is everything you'd expect it to be. Crispy, chewy tempeh with tender veggies all tossed together in a homemade sweet and sour sauce that hits the spot every time! Pair it with our fluffy rice for a meal so much cheaper and delicious than takeout.
In a pot with a lid over medium-heat, add the vegetable and sesame oil. When the oil is hot, add the rice and seeds. Cook and stir for 3 to 4 minutes. When the rice is fragrant, add salt and vegetable stock. Bring to a boil, then reduce heat, cover and allow to cook for 20 minutes. When the rice is done, add the broccoli and bok choy to steam with the rice for a few minutes.
Sauce:
Cut the tempeh into 1-inch cubes. 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 to 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.
Next, chop the bell pepper and squash into 1-inch pieces and slice both ends of the apragus. To the pan with the browned tempeh, add the chopped bell pepper, squash, and sliced asparagus. Cook for 2 to 3 minutes. Next, add the pineapple mixture and cook on medium for 10 minutes, then lower heat and cook for another 10-15 minutes.
Notes
Blend the sauce really smooth. This is essential to break down the pineapple into a smooth puree. If your food processor isn't strong, use a blender instead.
Take time to thicken the sauce. In order to get the sauce thick and glossy, you'll need to simmer for at least 20 minutes. If it's not thickening, add in a cornstarch slurry.
Adjust the sauce to taste. If you prefer a sweeter sauce, add more sugar. If you prefer a more sour sauce, reduce the added sugar or add additional vinegar.