Sweet And Sour Tempeh And Vegetables Recipes

SWEET AND SOUR TEMPEH

Steps:

• Combine the brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder in a saucepan over medium heat.
• Bring to a simmer, then reduce the heat to low.
• Cook for 10-15 minutes until the sauce is reduced by half. It should stick to the back of a spoon and be almost as thick as maple syrup.
• While the sauce is simmering, cut the tempeh into 1" cubes.
• Heat the avocado oil in a large skillet over medium heat.
• Arrange the tempeh in a single layer in the pan.
• Let cook for 5 minutes on one side until browned, then flip and continue to cook until browned on the other side.
• Once the tempeh is browned and the sauce is thickened, toss the tempeh with the sauce until evenly coated.
• Divide into 4 servings and sprinkle with green onion and sesame seeds.
• Serve over rice, if desired.

EASY VEGAN SWEET-AND-SOUR TEMPEH

Steps:

• Gather the tempeh ingredients.
• 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 over medium-high heat until browned, about 3 to 5 minutes. Make the Sauce
• Gather the sauce ingredients.
• 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.

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.