|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet-and-sour dishes are always popular at Chinese restaurants, but they typically contain meat, poultry, or seafood and are out for vegetarians and vegans. This recipe is the perfect solution.
This is just one recipe. There are so many more ways to use versatile tempeh—tacos, teriyaki, chili, gyros, barbecue—as a meat substitute, you'll never get bored.
- For the Tempeh:
- 1 (8- to 10-ounce) package tempeh (cut into 1-inch cubes)
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- For the Sauce:
- 1 (15-ounce) can pineapple chunks (juice reserved)
- 2 tablespoons brown sugar
- 1/4 cup vinegar (cider or white)
- 1 tablespoon cornstarch
- 1 green or red bell pepper (cut into 1-inch squares)
- 1 yellow or white onion (chopped)
Prepare the Tempeh
In a skillet, braise the tempeh in vegetable broth and soy sauce for 10 minutes to soften it. Remove from pan and reserve the braising liquid for the sweet-and-sour sauce.
In a separate skillet, saute the tempeh in olive oil until browned, about 3 to 5 minutes.
Make the Sauce
Combined the reserved pineapple juice, brown sugar, vinegar, and cornstarch with the reserved braising liquid in a saucepan, stirring to mix well. Bring to a simmer over medium-high heat stirring constantly.
Add the peppers and onions to the sauce and continue to stir until the sauce has thickened.
Reduce the heat, add the braised tempeh cubes, pineapple chunks, and simmer until heated through.
Serve over rice, another whole grain, or couscous.
More About Tempeh
Tempeh is a soy food that is high in protein and is often used as a meat substitute. Although tempeh is made from soy, it has an entirely different taste than tofu. Tempeh has a nutty flavor before taking on the flavor of the dish it's used in whereas tofu is typically tasteless before taking on other flavors.
Tofu crumbles easily and tempeh has a firm texture. The soybeans in tempeh are kept whole and pressed together while those in tofu are ground. If you are avoiding soy, tempeh also can be found made with black beans or chickpeas.