Sweet and Sour Tempeh and Vegetables

Ingredients

Tempeh

• 8 ounces soy tempeh
• 1/2 tablespoon ginger (fresh, minced)
• 2 garlic cloves, minced
• 1 tablespoon toasted sesame oil, divided
• 1/2 cup tamari, divided
• 1/4 cup water

Vegetables

• 1/2 teaspoon red pepper flakes
• 2 small onions, diced
• 2 carrots, sliced thinly on diagonal
• 1 celery, sliced on diagonal
• 1/2 red bell pepper, sliced into 1/2-inch pieces
• 1/2 green bell pepper, sliced into 1/2-inch pieces
• 2 ears corn, kernels removed (about 1 c., can substitute frozen corn)
• 1/2 cup apple cider vinegar
• 1/2 cup maple syrup
• 1/8 teaspoon cayenne pepper (to taste)
• 2 tablespoons arrowroot
• 2 1/2 tablespoons water

Directions

1. 1

   Preheat broiler.

2. 2

   Halve tempeh crosswise, then lengthwise.

3. 3

   Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.

4. 4

   Coat tempeh in mixture.

5. 5

   Broil close to heat, turning until each side is golden, about 3 minutes.

6. 6

   Cool.

7. 7

   Cut into 1/2-inch squares.

8. 8

   Heat remaining oil over low heat.

9. 9

   Saute red pepper flakes and onions until onions are soft, about 5 minutes.

10. 10

    Add carrots and saute 1 minute more.

11. 11

    Add celery and saute 1 minute more.

12. 12

    Add bell peppers, saute 1 minute more.

13. 13

    Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.

14. 14

    In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.

15. 15

    Add reserved tempeh and sauce to vegetables.

16. 16

    Simmer 2-3 minutes.

17. 17

    Mix arrowroot with 2 1/2 T. water.

18. 18

    Add arrowroot mixture and simmer to thicken, 1-2 minutes.

19. 19

    Serve over rice, if desired.