Sweetandsourtempehandvegetables Recipes

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

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.

SWEET AND SOUR VEGGIES

Steps:

• In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
• In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

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.