Sweet and Sour Tempeh
It has been a long long time! This is the first blog post I am writing after having my baby boy. I actually had this photographed and ready to write up when I was still pregnant but baby boy decided to come early and throw all my plans off. It’s been a challenging three months of motherhood but I have loved every minute of it and now that baby is a little older, I am slowly able to get back into the kitchen. I doubt things will be as consistent as they were before but at least its a start!
I have seen many recipes for sweet and sour tofu, but very few for tempeh. In my opinion tempeh works a little better in this dish. Tempeh is also arguably a little healthier than tofu (depending on how processed your tofu is) so its worth swapping out the tofu for tempeh from time to time. I actually don’t really like tempeh. I think it tastes horrible unless you pair it with a strong sauce. I am yet to try some crispy tempeh bits, but I have had friends that have tried them and hated it so am not really in a rush to do so. This is one of the only dishes I like with tempeh. Since I know so little about Asian food I wanted to come up with a recipe that was a simple as possible and one that would make tempeh a little more palatable. The meal is actually very easy to whip up and a meal I am quite proud of. It’s definitely worth a try if your not fond of tempeh. The only thing I regret is that I didn’t have chop sticks to photograph for this meal! But its ok, I don’t know how to use them anyway!
I’m going to stop my writing here and let the recipe speak for itself. My blog posts will likely be a little shorter for a while since I’m always stressed baby will wake up as I write! Hope you enjoy the recipe.
|Sweet and Sour Tempeh|| |
- 1 packet organic tempeh
- 1 brown onion
- 1 TBSP sunflower oil
- 1 tsp sesame oil
- large handful of snow peas
- half a capsicum
- SWEET & SOUR SAUCE:
- ⅓ cup rice vinegar
- 4 TBSP coconut sugar
- 1 TBSP tomato sauce (ketchup)
- 1 tsp tamari
- 2 tsp cornstarch dissolved in 4 tsp of water
- For the sauce: mix all ingredients together in a small saucepan over medium heat. Bring to the boil. Remove from heat and stir in cornstarch mixture to thicken. Set aside.
- Cut your tempeh into squares.
- Cut capsicum into slices or chunks of desired shape and prep the snow peas.
- Add sunflower and sesame oil to a pan on medium heat.
- Fry off tempeh, turning until browned on all sides
- Finely dice onion and add over tempeh and fry for a few minutes until browned ( you may need to add a little more oil or water if it becomes dry)
- Add your prepped veggies and cook for another 2-3 minutes until the colour becomes vibrant.
- Pour in your sauce and coat evenly. Cook for another 1-2 minutes.
- Serve over brown rice and sprinkle with sesame seeds.
- You can also add some pineapple chunks if desired