Tempeh, The Authentic Way | Tempeh History

Sweet & Sour Tempeh

Serves 4

Takes 25 mins

  • 1 Block Plant Power Organic Tempeh, cubed
  • 
1 tbs Olive Oil
  • 
Pinch Sea Salt & Pepper
  • Sauce
  • 1/2 cup/120ml Pineapple Juice
 
  • 1/4 cup/60ml Rice Wine Vinegar or White Wine Vinegar
 
  • 1/2 cup/120ml Water
 
  • 1 clove Garlic, minced 
  • 2 tbs Sriracha 
  • 
4 tbs Tomato Puree
 
  • 1 tbs Soy Sauce
 
  • 3 tbs Maple Syrup 
  • Vegetables
  • 1 tbs Cooking Oil 
  • 2 Carrots, peeled & chopped fine
 
  • 1/2 Red Pepper, sliced fine
 
  • 1/2 Yellow Pepper, sliced fine 
  • 
1 Red Onion, sliced fine
 
  • Thumb-sized Piece of Ginger, sliced fine 
  • Handful Broccoli Florets, I used tender-stem. 
  • 3 rings Pineapple, cut into chunks 
  • Serve with
  • Rice 
  • Sesame 
  • 
Wedge of Lime 

  1. Pre heat your oven to 180 degrees C and line a baking tray with greaseproof paper. 
  2. Place the cubed tempeh on the tray, drizzle over the oil & sprinkle over the seasoning, then pop the tempeh into the oven to roast for 15 minutes. 
  3. In a small saucepan add all the sauce ingredients and mix well. Place the saucepan over a low heat to bubble away for 5 minutes. 
  4. Heat a wok or large frying pan over a high heat and add a little oil.
  5. When the pan is hot add the vegetables. Wok fry the vegetables for 2-3 minutes before adding the pineapple chunks. A couple minutes later add the sauce & roasted tempeh to the wok & mix well. 
  6. Serve the sweet & sour tempeh and vegetables with rice, a sprinkle of sesame & a wedge of lime. 

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