Sweet and Sour Tempeh

Sweet and Sour Tempeh is a vibrant, flavorful dish that combines the nutty taste of tempeh with a tangy, sweet sauce, making it a delightful, dairy-free alternative to traditional Chinese BBQ. This dish is perfect for a quick weeknight dinner and is sure to please both vegetarians and meat-lovers alike.

Ingredients

• tempeh - 200 grams
• bell pepper - 1 medium, diced
• pineapple chunks - 100 grams, canned or fresh
• red onion - 1 medium, sliced
• garlic - 2 cloves, minced
• soy sauce - 2 tablespoons
• rice vinegar - 2 tablespoons
• maple syrup - 1 tablespoon
• cornstarch - 1 tablespoon
• water - 100 ml
• sesame oil - 1 tablespoon
• cooking oil - 1 tablespoon
• green onions - 2, chopped (for garnish)

Steps

1. Begin by cutting the tempeh into bite-sized cubes and marinating it in a mixture of soy sauce, rice vinegar, and maple syrup for 10 minutes.
2. In a small bowl, mix cornstarch with water to create a slurry and set aside.
3. Heat cooking oil in a non-stick skillet over medium heat, then add marinated tempeh and cook until golden brown on all sides, about 5-7 minutes.
4. Add the diced bell pepper, sliced red onion, and minced garlic to the skillet, and sauté for another 5 minutes until the vegetables are tender.
5. Stir in the pineapple chunks and cook for an additional 2 minutes, allowing the flavors to meld.
6. Pour in the cornstarch slurry and sesame oil, stirring continuously until the sauce thickens, about 2-3 minutes.
7. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tempeh, supporting muscle health.
• Contains fiber from vegetables, aiding in digestion and promoting gut health.

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