SWEET AND SOUR TEMPEH AND VEGETABLES

Sweet and Sour Tempeh and Vegetables image

This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.

Provided by Vegetarian Network

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces soy tempeh
1/2 tablespoon ginger (fresh, minced)
2 garlic cloves, minced
1 tablespoon toasted sesame oil, divided
1/2 cup tamari, divided
1/4 cup water
1/2 teaspoon red pepper flakes
2 small onions, diced
2 carrots, sliced thinly on diagonal
1 celery, sliced on diagonal
1/2 red bell pepper, sliced into 1/2-inch pieces
1/2 green bell pepper, sliced into 1/2-inch pieces
2 ears corn, kernels removed (about 1 c., can substitute frozen corn)
1/2 cup apple cider vinegar
1/2 cup maple syrup
1/8 teaspoon cayenne pepper (to taste)
2 tablespoons arrowroot
2 1/2 tablespoons water

Steps:

Preheat broiler.
Halve tempeh crosswise, then lengthwise.
Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
Coat tempeh in mixture.
Broil close to heat, turning until each side is golden, about 3 minutes.
Cool.
Cut into 1/2-inch squares.
Heat remaining oil over low heat.
Saute red pepper flakes and onions until onions are soft, about 5 minutes.
Add carrots and saute 1 minute more.
Add celery and saute 1 minute more.
Add bell peppers, saute 1 minute more.
Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
Add reserved tempeh and sauce to vegetables.
Simmer 2-3 minutes.
Mix arrowroot with 2 1/2 T. water.
Add arrowroot mixture and simmer to thicken, 1-2 minutes.
Serve over rice, if desired.

Nutrition Facts : Calories 254.4, Fat 7.2, SaturatedFat 1.3, Sodium 1370.5, Carbohydrate 39.4, Fiber 2.8, Sugar 20.9, Protein 11.7

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