"This recipe is from Vegetarian Network of Austin member Elizabeth Harbron's profile which was featured in the June/July 2001 issue of Austin Vegetarian Living. She adapted it from a recipe in Vegetarian Times."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Preheat broiler.

Step 2

Halve tempeh crosswise, then lengthwise.

Step 3

Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water, then coat tempeh with the mixture.

Step 4

Broil close to heat, turning until each side is golden, about 3 minutes.

Step 5

Cool, then cut into 1/2-inch squares.

Step 6

Heat remaining oil over low heat, then saute red pepper flakes and onions until onions are soft, about 5 minutes.

Step 7

Add carrots and saute 1 minute more.

Step 8

Add celery and saute 1 minute more.

Step 9

Add bell peppers, saute 1 minute more.

Step 10

Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.

Step 11

In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper, then add reserved tempeh and sauce to vegetables and simmer 2-3 minutes.

Step 12

Mix arrowroot with 2 1/2 tablespoons of water.

Step 13

Add arrowroot mixture and simmer to thicken, 1-2 minutes.

Step 14

Serve over rice, if desired.

Tips

No special items needed.

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Sweet and Sour Tempeh and Vegetables

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