Sweet and Sour Tempeh
This is what I like to call my Semi-Homemade version of Sweet and Sour “Chicken.” Tempeh, made from naturally cultured and fermented soybeans, serves as a relatively unprocessed meat substitute and tasty plant-based protein. It provides a nice, dense texture to this dish, pairing well with the softness of the pineapple and crunch of the cashews. Using a pre-bottled sweet and sour sauce, this dish can be cooked up in no time. Just make sure to choose a sauce without a long list of added, processed ingredients. You won’t find me making a Sandra Lee-style sacrifice on this regard.
Serve alongside brown rice, or any other of your favorite whole grains.
Sweet and Sour Tempeh
(Serves 4)
-1 8-oz pkg. tempeh, cubed
-2 medium bell peppers, cut into 1-inch slices
-1 Tbs. minced ginger
-1 8-oz can crushed pineapple, drained
-1/3 cup unsalted roasted cashews, chopped
-2-3 tsp. soy sauce (depending on sodium content of sweet and sour sauce)
-1/3 cup sweet and sour sauce (any brand of your choice)
-1 Tbsp. olive oil
-Cilantro, optional
In a large skillet, heat olive oil over medium-high heat. Saute sliced peppers for 2-3 minutes. Add ginger and saute another 2 minutes, stirring frequently. Stir in tempeh. Add soy sauce, and saute another 3 minutes, until tempeh begins to brown. Add pineapple and cashews, saute for an additional minute. Stir in sweet and sour sauce, cooking until heated throughly, about 1 minute. Serve, topping with chopped cilantro, if desired.
Sounds like a quick and tasty meal!
Oh… I love tempeh! In my country tempeh is black and salty. But seems your dish is sweet and sour and it attracts me actually. And I think the pineapple definitely adds a unique flavor to the dish.
Just want to share with you a recipe I found to be super tasty and worth a try!
http://www.fourgreensteps.com/community/recipes/main-courses/vegetarian-quinoa-moussaka
Check it!
stir fry is definitely a staple in our house. easy and inexpensive, my two favorite things.
i’ve never tried tempeh before though. is it more like tofu, or like veggie meat?
Yes, stir frys rock! And I’d say neither. Tempeh definitely has a unique taste that’s hard to describe. It’s chewier than tofu, but not quite as chewy as seitan, or other faux meats.
I must admit, I’ve never tried incorporating pineapple in a savory dish, but I like the idea of using that for the “sweet” component of sweet and sour sauce. I think I have to try it now!
I have been craving a sweet and sour dish and am going to make one this weekend with Gardein Crispy Tenders. Cannot wait!