Sweet and Sour Tempeh and Vegetables
Discover the perfect balance of tangy and savory in this Sweet and Sour Tempeh and Vegetables recipe, a plant-based delight that's bursting with flavor and nutrition! Crispy, golden tempeh is paired with a vibrant medley of tender-crisp bell peppers, broccoli, carrots, and juicy pineapple, all coated in a luscious homemade sweet and sour sauce featuring soy sauce, rice vinegar, and a touch of brown sugar. This quick and easy recipe comes together in just 35 minutes, making it an excellent weeknight dinner option. Serve it over fluffy rice or noodles for a wholesome, vegan-friendly meal that's sure to satisfy. Whether you're a seasoned tempeh lover or trying it for the first time, this dish is packed with protein, color, and irresistible flavor.
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Recipe Information
Ingredients
- 8 oz Tempeh
- 2 tbsp Cornstarch
- 2 tbsp Cooking oil
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 medium Carrot
- 2 cups Broccoli florets
- 3 cloves Garlic
- 1 cup Pineapple chunks (fresh or canned)
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 3 tbsp Ketchup
- 2 tbsp Brown sugar
- 1 cup Water
- 1 tbsp Cornstarch (for sauce)
- 2 Green onion (optional, for garnish)
- 4 servings Cooked rice or noodles (optional, for serving)
Instructions
Cut the tempeh into bite-sized cubes. Toss the cubes in 2 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the tempeh cubes and cook for 4-5 minutes, turning occasionally, until golden and crispy. Remove the tempeh from the skillet and set aside.
Prepare the vegetables: dice the red and yellow bell peppers, slice the carrot into thin rounds, and chop the broccoli into small florets. Mince the garlic.
In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Add the diced bell peppers, sliced carrot, and broccoli florets. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
While the vegetables cook, make the sweet and sour sauce. In a bowl, combine the soy sauce, rice vinegar, ketchup, brown sugar, water, and 1 tablespoon of cornstarch. Whisk until smooth.
Add the pineapple chunks to the skillet with the vegetables and cook for another 1-2 minutes to heat through.
Pour the sweet and sour sauce into the skillet, stirring continuously as it thickens, about 1-2 minutes.
Return the crispy tempeh to the skillet and toss everything together until the tempeh and vegetables are evenly coated in the sauce.
Taste and adjust the seasoning if needed. Add more soy sauce for saltiness or vinegar for tanginess.
Optional: Garnish the dish with sliced green onions and serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1979 mg | 86% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 54.4 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2243 mg | 48% | |
*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.
