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A sweet and tangy stir-fry recipe that is healthy and delicious! A quick way to serve flavorful tempeh in 10 easy steps.

Sweet and Sour Tempeh [Vegan, Gluten-Free]

$2.99
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Calories

491

Serves

2

Ingredients You Need for Sweet and Sour Tempeh [Vegan, Gluten-Free]

To Make the Stir-Fry:
  • 1 packet gluten-free tempeh
  • 1 brown onion
  • 1 tablespoon sunflower oil
  • 1 teaspoon sesame oil
  • Large handful of snow peas
  • 1/2 bell pepper

To Make the Sweet and Sour Sauce:

  • 1/3 cup rice vinegar
  • 4 tablespoons coconut sugar
  • 1 tablespoon ketchup
  • 1 teaspoon tamari
  • 2 teaspoons cornstarch dissolved in 4 teaspoons of water

How to Prepare Sweet and Sour Tempeh [Vegan, Gluten-Free]

  1. Mix all sauce ingredients together in a small saucepan over medium heat.
  2. Bring to the boil. Remove from heat and stir in cornstarch mixture to thicken. Set aside.
  3. Cut your tempeh into squares.
  4. Cut bell pepper into slices or chunks of desired shape and prep the snow peas.
  5. Add sunflower and sesame oil to a pan on medium heat.
  6. Fry off tempeh, turning until browned on all sides.
  7. Finely dice onion and add over tempeh and fry for a few minutes until browned (you may need to add a little more oil or water if it becomes dry).
  8. Add your prepped veggies and cook for another 2-3 minutes until the color becomes vibrant.
  9. Pour in your sauce and coat evenly. Cook for another 1-2 minutes.
  10. Serve over brown rice: sprinkle with sesame seeds and pineapple chunks (optional).
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 491 | Carbs: 52 g | Fat: 12 g | Protein: 24 g | Sodium: 203 mg | Sugar: 31 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Talida Voinea

See My Recipes

I’m Talida and I blog at Hazel and Cacao. I adopted a whole foods plant-based diet to help recover from severe illness. I love helping people on their journey back to health. I have a background in biomedical science and like to use my knowledge to talk about health and medicine but mostly like to inspire people to eat healthy through nourishing plant-based foods and healthy desserts.

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