Sweet and Sour Tempeh and Vegetables

Discover the perfect balance of tangy and savory in this Sweet and Sour Tempeh and Vegetables recipe, a plant-based delight that's bursting with flavor and nutrition! Crispy, golden tempeh is paired with a vibrant medley of tender-crisp bell peppers, broccoli, carrots, and juicy pineapple, all coated in a luscious homemade sweet and sour sauce featuring soy sauce, rice vinegar, and a touch of brown sugar. This quick and easy recipe comes together in just 35 minutes, making it an excellent weeknight dinner option. Serve it over fluffy rice or noodles for a wholesome, vegan-friendly meal that's sure to satisfy. Whether you're a seasoned tempeh lover or trying it for the first time, this dish is packed with protein, color, and irresistible flavor.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Tempeh
• 2 tbsp Cornstarch
• 2 tbsp Cooking oil
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 medium Carrot
• 2 cups Broccoli florets
• 3 cloves Garlic
• 1 cup Pineapple chunks (fresh or canned)
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 3 tbsp Ketchup
• 2 tbsp Brown sugar
• 1 cup Water
• 1 tbsp Cornstarch (for sauce)
• 2 Green onion (optional, for garnish)
• 4 servings Cooked rice or noodles (optional, for serving)

Directions

Step 1

Cut the tempeh into bite-sized cubes. Toss the cubes in 2 tablespoons of cornstarch until evenly coated.

Step 2

Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the tempeh cubes and cook for 4-5 minutes, turning occasionally, until golden and crispy. Remove the tempeh from the skillet and set aside.

Step 3

Prepare the vegetables: dice the red and yellow bell peppers, slice the carrot into thin rounds, and chop the broccoli into small florets. Mince the garlic.

Step 4

In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Add the diced bell peppers, sliced carrot, and broccoli florets. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.

Step 5

While the vegetables cook, make the sweet and sour sauce. In a bowl, combine the soy sauce, rice vinegar, ketchup, brown sugar, water, and 1 tablespoon of cornstarch. Whisk until smooth.

Step 6

Add the pineapple chunks to the skillet with the vegetables and cook for another 1-2 minutes to heat through.

Step 7

Pour the sweet and sour sauce into the skillet, stirring continuously as it thickens, about 1-2 minutes.

Step 8

Return the crispy tempeh to the skillet and toss everything together until the tempeh and vegetables are evenly coated in the sauce.

Step 9

Taste and adjust the seasoning if needed. Add more soy sauce for saltiness or vinegar for tanginess.

Step 10

Optional: Garnish the dish with sliced green onions and serve hot over cooked rice or noodles.

Nutrition Facts

Serving size	(1639.3g)

Amount per serving	% Daily Value*
Calories	1663.2

Total Fat 56.4g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1979.1mg	0%
Total Carbohydrate 236.3g	0%
Dietary Fiber 10.6g	0%
Total Sugars 54.4g
Protein 65.9g	0%

Vitamin D 0IU	0%
Calcium 386.1mg	0%
Iron 8.6mg	0%
Potassium 2243.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 15.4%

Carbs: 55.1%