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Sweet and Sour Tempeh Rice

This Sweet and Sour Tempeh Rice Rice recipe is a vibrantly flavorful tropical main dish that is both vegetarian and vegan.
Course Main
Cuisine Vegetarian
Servings 4 Servings
Author Shelly Westerhausen


  • 3 Tablespoons peanut oil , divided
  • 8 ounces of tempeh , diced
  • 1 red bell pepper , diced
  • 1 sweet onion , diced
  • 3 garlic cloves , minced
  • 1 large tomato , diced
  • 3 cups cooked rice (I used long grain brown rice)
  • 1 cup diced pineapple (fresh or frozen)
  • 1/3 cup ZICO’s Chilled Coconut Water + Orange Juice Blend
  • 1/4 cup tomato paste
  • 3 Tablespoons soy sauce or tamari
  • Cilantro , for serving


  1. In a wok or a very large non-stick skillet, heat 1-tablespoon peanut oil over medium-high.
  2. Toss in the tempeh and sauté for three to five minutes or until the tempeh has browned on most sides. Transfer to a paper towel and set aside.
  3. Add remaining two tablespoons of peanut oil, pepper, and onion, and garlic to hot skillet and sauté for five to seven minutes or until the vegetables begin to blister.
  4. Add tempeh back to the wok with tomato chunks, rice, pineapple, ZICO’s Chilled Coconut Water + Orange Juice Blend, tomato paste, and soy sauce. Sauté until the liquid has been absorbed.
  5. Remove from heat and serve warm with cilantro.