Sweet And Sour Tempeh Food

SWEET AND SOUR TEMPEH

Steps:

• Combine the brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder in a saucepan over medium heat.
• Bring to a simmer, then reduce the heat to low.
• Cook for 10-15 minutes until the sauce is reduced by half. It should stick to the back of a spoon and be almost as thick as maple syrup.
• While the sauce is simmering, cut the tempeh into 1" cubes.
• Heat the avocado oil in a large skillet over medium heat.
• Arrange the tempeh in a single layer in the pan.
• Let cook for 5 minutes on one side until browned, then flip and continue to cook until browned on the other side.
• Once the tempeh is browned and the sauce is thickened, toss the tempeh with the sauce until evenly coated.
• Divide into 4 servings and sprinkle with green onion and sesame seeds.
• Serve over rice, if desired.

EASY VEGAN SWEET-AND-SOUR TEMPEH

Steps:

• Gather the tempeh ingredients.
• In a skillet, braise the tempeh in vegetable broth and soy sauce for 10 minutes to soften it.
• Remove from pan and reserve the braising liquid for the sweet-and-sour sauce.
• In a separate skillet, saute the tempeh in olive oil over medium-high heat until browned, about 3 to 5 minutes. Make the Sauce
• Gather the sauce ingredients.
• Combined the reserved pineapple juice, brown sugar, vinegar, and cornstarch with the reserved braising liquid in a saucepan, stirring to mix well. Bring to a simmer over medium-high heat, stirring constantly.
• Add the peppers and onions to the sauce and continue to stir until the sauce has thickened.
• Reduce the heat, add the braised tempeh cubes, pineapple chunks, and simmer until heated through.
• Serve over rice, another whole grain, or couscous.

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE

Steps:

• For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
• For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
• Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

SWEET AND SOUR TEMPEH

Steps:

• Preheat the oven to 450°F.
• Coat the inside and lid of a cast-iron Dutch oven with sesame oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot with 1 cup plus 2 tablespoons water. Stir to make an even layer.
• Arrange the tempeh in a single layer on the rice. Drizzle with half of the teriyaki sauce. Scatter the pineapple, then the onion on top of the tempeh. Add the yellow and green bell pepper strips in a layer.
• Place the tomatoes in any crevices and sprinkle with cilantro, if using.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 777
• Protein: 41g
• Carbohydrates: 120g
• Fat: 20g
• Cholesterol: 0
• Sodium: 199mg
• Fiber: 5g

SWEET AND SOUR TEMPEH

Steps:

• Cut tempeh into thin cubes of 2 cm.
• Add the vegetable stock and tamari and let it cook for 10 minutes.
• Drain tempeh, reserving liquid for sauce.
• Heat a skillet and bake tempeh in the oil until lightly browned.
• Drain the pineapple chunks, adding the liquid to the sauce.
• Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
• Drain.
• Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
• Bring to a boil.
• Stir in the honey or syrup.
• Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
• Cook until thickened and bubbly.
• Then add peppers, onion, pineapple and tempeh.
• Serve with hot rice.

SWEET AND SOUR TEMPEH AND VEGETABLES

Steps:

• Preheat broiler.
• Halve tempeh crosswise, then lengthwise.
• Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
• Coat tempeh in mixture.
• Broil close to heat, turning until each side is golden, about 3 minutes.
• Cool.
• Cut into 1/2-inch squares.
• Heat remaining oil over low heat.
• Saute red pepper flakes and onions until onions are soft, about 5 minutes.
• Add carrots and saute 1 minute more.
• Add celery and saute 1 minute more.
• Add bell peppers, saute 1 minute more.
• Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
• In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
• Add reserved tempeh and sauce to vegetables.
• Simmer 2-3 minutes.
• Mix arrowroot with 2 1/2 T. water.
• Add arrowroot mixture and simmer to thicken, 1-2 minutes.
• Serve over rice, if desired.

SWEET AND SOUR TEMPEH STIR-FRY

Steps:

• Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes.
• Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.