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
- Pre heat your oven to 180 degrees C and line a baking tray with greaseproof paper.
- 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.
- 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.
- Heat a wok or large frying pan over a high heat and add a little oil.
- 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.
- Serve the sweet & sour tempeh and vegetables with rice, a sprinkle of sesame & a wedge of lime.
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