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    You are in: Home / Low-cholesterol / Sweet and Sour Tempeh and Vegetables Recipe
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    Sweet and Sour Tempeh and Vegetables

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on March 26, 2012

      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.

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    • on February 22, 2012

      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!

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    • on November 12, 2010

      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!

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    • on November 04, 2010

      Very good and will make again

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    • on November 05, 2009

      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!

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    • on June 16, 2009

      Great.

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    Nutritional Facts for Sweet and Sour Tempeh and Vegetables

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 254.4
     
    Calories from Fat 64
    25%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1370.4 mg
    57%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 2.8 g
    11%
    Sugars 20.9 g
    83%
    Protein 11.6 g
    23%
    Detailed Nutrition Values About Nutrition Info
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