Sweet and Sour Tempeh
Transform your dinner table with this vibrant and protein-packed Sweet and Sour Tempeh recipe, a perfect plant-based alternative to the classic takeout dish. Crispy tempeh cubes are tossed in a tangy, homemade sweet and sour sauce infused with savory soy sauce, zingy rice vinegar, and a touch of brown sugar for caramelized perfection. Colorful bell peppers, juicy pineapple chunks, fresh ginger, and garlic come together to create a symphony of flavors and textures, all in just 35 minutes from start to finish. Whether served over a bed of fluffy steamed rice or tossed with noodles, this vegan-friendly dish is as nourishing as it is indulgent. Don’t forget a sprinkle of sesame seeds and green onions for a restaurant-quality presentation! Keywords: sweet and sour tempeh, vegan dinner, plant-based recipe, crispy tempeh, easy weeknight recipe, homemade sweet and sour sauce.
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Recipe Information
Ingredients
- 400 grams tempeh
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 medium red bell pepper (chopped)
- 1 medium green bell pepper (chopped)
- 1 cup pineapple chunks
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 cup water
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon sesame seeds (optional, for garnish)
- 1 stalk green onions (optional, sliced for garnish)
Instructions
Cut the tempeh into bite-sized cubes and toss them in 2 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tempeh cubes and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.
In the same pan, add the minced garlic and ginger. Stir for about 30 seconds, or until fragrant.
Add the chopped red and green bell peppers and cook for about 4-5 minutes until they begin to soften.
Add the pineapple chunks to the pan and cook for another 2 minutes.
In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and 1 cup of water. Pour this sauce mixture into the pan with the vegetables and pineapple.
Bring the sauce to a simmer over medium heat.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the simmering sauce. Continue to stir until the sauce thickens, about 1-2 minutes.
Season the sauce with a pinch of salt and black pepper to taste. Add the cooked tempeh back into the pan and toss until evenly coated in the sauce.
Cook for an additional 2-3 minutes to ensure the tempeh absorbs the sauce's flavors.
Remove from heat and serve immediately. Garnish with sesame seeds and sliced green onions, if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 16.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
