Sweet and Sour Tempeh and Vegetables

Submitted by Vegetarian Network

"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."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 6

ingredients

• Tempeh

• 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

• Vegetables

• 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

directions

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

Reviews

[sassyfras77721_9148]

Wonderful! I did add pineapple and forgot to pick up arrowroot, had to substitute cornstarch, which worked out just fine. This one is definitely a keeper!

 

[Kathy228]

I made this exactly as written. I really liked it a lot and will make it again with a couple tweaks. I thought it a bit too sweet, so I'll try only 1/4 cup maple syrup; and add a 1/2 tsp. sea salt. I like onions so as a personal preference, I'd add an additional small onion - quartered. I loved that the vegetables were crunchy-done and there was a good amount of sauce. If I'm out of tempeh, I think firm tofu would be a good stand-in. Thanks for posting this recipe! I will make it again.

 

[mrspinon]

Definitely 5 stars! This was my first experience with Tempeh and I must say it was a great one. The recipe is perfect the way it is, but I can see where pineapple chunks would compliment it very well. Thank you for a keeper!

 

[CookeyMonster]

Very good and will make again

 

[Serah B.]

This was delicious. My kids and husband loved it as well. I added pineapple chunks, and used pineapple juice rather than water, which worked well. I also used cornstarch rather than arrowroot. Thanks for the recipe!