Best Sweet And Sour Tempeh Recipes

SWEET-AND-SOUR RED CABBAGE WITH APPLES AND TEMPEH

Steps:

• Heat 1 1/2 tsp oil in a skillet over medium heat. Add tempeh, and saute 4 minutes or until brown. Stir in soy sauce and 1/2 cup water. Simmer 5 minutes or until liquid has absorbed, turning occasionally. Cool and cut tempeh into small squares.
• Heat remaining 1 Tbsp in oil in large skillet over medium heat. Add apples and onion and saute for 12 minutes. Stir in cabbage, sweet cider, vinegar and brown sugar. Reduce heat to medium and partially cover skillet. Cook 25 minutes, or until cabbage is tender, stirring occasionally. Stir in tempeh and chestnuts, season with salt and pepper.

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE

Steps:

• For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
• For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
• Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

SWEET AND SOUR TEMPEH STIR-FRY

Steps:

• Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes.
• Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.

SWEET AND SOUR TEMPEH

Steps:

• Cut tempeh into thin cubes of 2 cm.
• Add the vegetable stock and tamari and let it cook for 10 minutes.
• Drain tempeh, reserving liquid for sauce.
• Heat a skillet and bake tempeh in the oil until lightly browned.
• Drain the pineapple chunks, adding the liquid to the sauce.
• Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
• Drain.
• Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
• Bring to a boil.
• Stir in the honey or syrup.
• Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
• Cook until thickened and bubbly.
• Then add peppers, onion, pineapple and tempeh.
• Serve with hot rice.

SWEET AND SOUR TEMPEH

Steps:

• Preheat the oven to 450°F.
• Coat the inside and lid of a cast-iron Dutch oven with sesame oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot with 1 cup plus 2 tablespoons water. Stir to make an even layer.
• Arrange the tempeh in a single layer on the rice. Drizzle with half of the teriyaki sauce. Scatter the pineapple, then the onion on top of the tempeh. Add the yellow and green bell pepper strips in a layer.
• Place the tomatoes in any crevices and sprinkle with cilantro, if using.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 777
• Protein: 41g
• Carbohydrates: 120g
• Fat: 20g
• Cholesterol: 0
• Sodium: 199mg
• Fiber: 5g

SWEET AND SOUR TEMPEH AND VEGETABLES

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.