Sweet and Sour Tempeh and Vegetables
Created by AustinVegLiving on December 21, 2011
- Servings: 6
- Prep Time: 30m
- Cook Time: 1h
- Recipe #3638
Ingredients
- 8 ounces soy tempeh
- 1/2 tablespoon ginger (fresh, minced)
- 2 garlic cloves, minced
- 1 tablespoon toasted sesame oil, divided
- 1/2 cup tamari, divided (wheat-free, if gluten-free)
- 1/4 cup water
- 1/2 teaspoon red pepper flakes
- 2 small onions, diced
- 2 carrots, sliced thinly on diagonal
- 1 celery, sliced on diagonal
- 1/2 red bell peppers, sliced into 1/2-inch pieces
- 1/2 green bell peppers, sliced into 1/2-inch pieces
- 2 ears corn, kernels removed (about 1 c., can substitute frozen corn)
- 1/2 cup apple cider vinegar
- 1/2 cup maple syrup
- 1/8 teaspoon cayenne pepper (to taste)
- 2 tablespoons arrowroot
- 2 1/2 tablespoons water
How to Make
-
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.
Nutritional Facts
- Serving Size: 1 (208.1 g)
- Calories 237.8
- Total Fat - 6.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 105.9 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 2.6 g
- Sugars - 20.5 g
- Protein - 9.4 g
- Calcium - 91.9 mg
- Iron - 1.7 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.1 mg