Sweet and Sour Tempeh Stir-Fry with Pineapple and Veggies

Sweet and Sour Tempeh Recipe

Sweet and Sour Tempeh is a delightful and vibrant dish that combines savory tempeh with tangy pineapple, crisp vegetables, and a rich, flavorful sauce. This plant-based dish is perfect for a quick lunch, satisfying snack, or even as a potluck dish. Whether you’re vegan or simply looking for a tasty meatless meal, this Sweet and Sour Tempeh is sure to impress. The balance of flavors from tamari, vinegar, maple syrup, and pineapple juice creates an irresistible combination that will keep everyone coming back for more.

Ingredients:

Nutritional Information (per serving, for 3 servings):

Preparation Time:

• Prep Time: 30 minutes
• Total Time: 30 minutes

Instructions:

1. Prepare the Tempeh: Begin by cutting the tempeh into small cubes, about 2 cm in size. This will ensure the tempeh absorbs the sauce beautifully and cooks evenly.

2. Cook the Tempeh: In a skillet, heat 2 tablespoons of canola oil over medium heat. Once hot, add the cubed tempeh and fry until it becomes lightly browned and crispy, around 5–7 minutes. Set aside once cooked.

3. Prepare the Sauce: While the tempeh is cooking, pour the pineapple juice (reserve the chunks) and tamari into a small saucepan. Bring to a gentle simmer over medium heat, allowing it to cook for about 10 minutes, reducing slightly.

4. Thicken the Sauce: In a small bowl, dissolve the cornstarch in vinegar. Once the pineapple juice mixture has simmered, add the cornstarch mixture to the pan, stirring vigorously. Bring the sauce to a boil and cook until it thickens and becomes bubbly, about 2–3 minutes.

5. Add the Vegetables: To the simmering sauce, add the sliced green peppers, onions, and drained pineapple chunks. Allow the mixture to cook for about one minute, just until the vegetables soften slightly but remain crisp.

6. Combine: Add the fried tempeh into the skillet with the vegetables and sauce. Stir gently to coat everything evenly in the sauce. Let it simmer for another 2–3 minutes so that the flavors meld together.

7. Finish the Dish: Once the tempeh and vegetables are coated in the thickened sauce, drizzle in the maple syrup for a touch of sweetness. Stir well, then taste and adjust seasoning if needed, adding more tamari or vinegar for balance.

8. Serve: Serve the Sweet and Sour Tempeh over freshly cooked rice for a complete meal. The hot rice complements the flavorful sauce and the crispy tempeh beautifully.

Serving Tips:

• For added texture and flavor, garnish with fresh cilantro or sesame seeds before serving.
• You can substitute the tempeh with tofu for a different protein option, but tempeh provides a firmer texture that holds up well in this dish.
• This dish is naturally vegan, making it a great choice for plant-based diets or those avoiding meat.

Why You’ll Love This Sweet and Sour Tempeh:

This Sweet and Sour Tempeh recipe is a perfect blend of savory, sweet, and tangy flavors. Tempeh, a fermented soy product, is packed with protein and has a firm texture that makes it an excellent substitute for meat in savory dishes. Paired with vibrant vegetables and a pineapple-infused sauce, this dish offers a burst of flavor in every bite. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing potluck dish, this recipe delivers in both taste and ease. With a prep time of just 30 minutes, it’s a meal that fits into your busy lifestyle without sacrificing flavor or nutrition.

Tips for Success:

• Be sure to use tamari or soy sauce that is gluten-free if you are following a gluten-free diet.
• For extra heat, add a dash of red pepper flakes or chili sauce to the sauce while cooking.
• You can make this dish ahead of time and store it in the fridge for up to 3 days. Just reheat it and serve over fresh rice when ready.

Enjoy this delicious Sweet and Sour Tempeh as a wholesome meal that everyone will love!