Sweet and Sour Tempeh (Vegetarian / Vegan)
I have this thing for Chinese food. This thing is actually a deep, semi-yearning, lust and I get these longing cravings for it on a regular basis. The problem is I can’t find a good Chinese place in this town (go figure! They can perfect Persian food but they can’t do your basic sodium induced American Asian flair!). Anyways, I’ve asked several of the take out places to substitute their chicken for tofu General Tao or tofu Sweet and Sour and it always comes out horrible. This has led to me taking matters into my own hands (for the better). I have an amazing general Tao tofu recipe that I will have to share with you but until then…enjoy this sweet and sour tempeh recipe that I perfect this evening.
Tempeh is my favorite meat substitute. It has a simple soft, grainy texture (not nearly as slimy as tofu) when cooked properly and does a fantastic job of absorbing the flavors of the dish(without having to drain an hour prior). I prefer the Lightlife brand of tempeh because you can get it in all sorts of different variations (wild rice, flax, garden veggie, soy, and three grain). I used three grain for this recipe but feel free to pick out whatever you think tastes the best or is the cheapest or prettiest or something.
Anyways, this is a super easy dish and an easy way to use up lots of produce while still getting your protein in! The sauce is ridiculously simple and it’s fantastic because you know exactly what is coating your food instead of dumping some store bought sauce where you can’t pronounce half the ingredients. And without further hesitation, here is the recipe for Sweet and Sour Tempeh:
Sweet and Sour Tempeh
(Adapted from www.theflourshingfoodie.com)
- 8 oz package of tempeh, cut into chunks
- Half an onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 8 oz can of pineapple chunks, drained
- 1 large tomato, sliced and cut into chunks
- 1 garlic clove, minced
- 3 tbsp soy sauce
- 6 tbsp ketchup
- 1/2 cup water
- 1 tbsp sugar
- Cooked rice of your choice
Saute the tempeh chunks in olive oil over medium low until crispy and browned on all sides (about 10 minutes). Turn the heat up to Medium and add the garlic, onion, and pepper to saute for another 10 to 15 minutes. Next, add the pineapple and tomato followed by the soy sauce, ketchup, water, and sugar. Continue to cook for about another 10 minutes or until the sauce has thickened.
Top the cooked rice with your tempeh mixture. Eat and enjoy your protein buzz. Or share this Sweet and Sour Tempeh with a friend while playing Wahoo. Whichever.
Sweet & Sour Tempeh Rice
[…] water into my cooking before this recipe (outside of throwing it into smoothies). I’ve made a similar version of this recipe with water before but adding ZICO’s new chilled coconut water + orange juice blend […]