Sweet And Sour Tempeh With Spicy Peanut Sauce Recipes

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.

SPICY PEANUT SAUCE

Steps:

• Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning.

SWEET & SPICY PEANUTS

Steps:

• Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.

SWEET AND SPICY TEMPEH BOWLS

Steps:

• Cut the block of tempeh into 32 thin triangles. For the block I used, I first cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make the pieces thinner. Add the tempeh triangles to a large non-stick skillet.
• Make the sweet and spicy marinade by combining the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn the skillet on to medium-high and simmer the tempeh, stirring occasionally, until the liquid evaporates and the tempeh begins to brown just slightly (about 10 minutes). Remove the tempeh from the heat.
• To make the polenta, combine the cornmeal, salt, and water in a medium sauce pot. Place the pot over medium-high heat and bring it up to a boil while whisking. Once it reaches a boil, turn the heat down to medium-low and continue to simmer 2-3 minutes more, or until the polenta has thickened. Remove the polenta from the heat and stir in the butter.
• To build the bowls, start with 1 cup of the polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, a pinch or two of shredded cheddar (about 1/2 oz.), 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.

SWEET AND SOUR TEMPEH MEATBALLS

Steps:

• Preheat oven to 400°F. Coat a baking sheet or large cast-iron skillet with 1 tablespoon of grapeseed oil.
• Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times until coarsely chopped. Add the tempeh and pulse a few more times until finely chopped. Add the remaining 1 tablespoon of oil, panko, milk, soy sauce and pepper. Pulse until mixed, scraping down the sides of the bowl as needed.
• Roll the mixture into 20 balls about 1 1/2 inches in diameter. Place the meatballs on the baking sheet or skillet and bake, turning twice while they bake, until golden brown, about 20 minutes.
• Place a medium saucepan over medium heat. Add the pineapple, broth, cider vinegar, brown sugar, tomato paste, soy sauce and Sriracha and stir to combine. Bring to a simmer, then lower heat to maintain the simmer and cook, stirring occasionally, for 10 minutes.
• Combine the water and cornstarch to a small bowl and whisk until smooth. Add the cornstarch mixture to the sauce and stir just until combined. Add the meatballs to the sauce and cook, stirring frequently, until sauce becomes thick and coats the meatballs, 1-2 minutes. Transfer the meatballs to a serving platter and spear with decorative toothpicks for serving.

SURPRISING AND SPICY PEANUT SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

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.