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.
Sweet and Sour Tempeh
-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
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.