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
Servings4Servings
AuthorShelly Westerhausen
Ingredients
3Tablespoonspeanut oil, divided
8ouncesof tempeh, diced
1red bell pepper, diced
1sweet onion, diced
3garlic cloves, minced
1large tomato, diced
3cupscooked rice(I used long grain brown rice)
1cupdiced pineapple(fresh or frozen)
1/3cupZICO’s Chilled Coconut Water + Orange Juice Blend
1/4cuptomato paste
3Tablespoonssoy sauce or tamari
Cilantro, for serving
Instructions
In a wok or a very large non-stick skillet, heat 1-tablespoon peanut oil over medium-high.
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.
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.