4 Reviews of Sweet and Sour Tempeh

From: qsvegan

On Jul 25, 2006

Tempeh is made of soybeans, not tofu and rice. It's a staple protein source of many cultures, particularly in Indonesia. The soybeans are essentially allowed to mold with a particular fungus.

From: Emma-Jane

On Mar 8, 2005

I found this recipe rather difficult to follow. Here's what I did. I poached the tempeh in the tamari/stock mixture, drained it and then fried the tempeh in a little oil in a pan on top of the stove. When it was browned, I threw in the onion, capsicum and pineapple, with the addition of broccoli, carrots and zucchini. Next time I will use the honey, because it needed a little more sweetener. I didn't have white vinegar, so I used cider vinegar. On the whole though, it tasted great. I presumed maizena was cornflour.

From: Wildjoy

On Jun 24, 2008

If not for the confusing directions I would have given this recipe 5 stars. However it turned out fabulous! Even my 2 year old granddaughter loved it and she is a picky eater. I added celery and carrots to the mix. I also used raw sugar instead of honey and served it on brown rice which gave it a wonderful flavor and texture that complimented the tempeh.

From: VegBear

On Jan 18, 2006

Somewhat confusing language, but the result PURE YUMMMM!! This is a nice light dish, I tempurah batterd the tempeh and it was perfect!