Sweet and Sour Tempeh and Vegetables Recipe #264480
This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.
1 hour | 30 min prep
SERVES 6
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
- 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.
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5 stars