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Sweet and Sour Tempeh by @mymeatlessmeals⠀
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Ingredients:⠀
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• 250 g pineapple chunks • 150 g onion⠀
• 250 g capsicum • 200 g tomato⠀
• 400 g tempeh, cubed⠀
• 1/2 cup cornflour⠀
• 1/2 cup non dairy milk • 1/4 tsp Himalayan salt⠀
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Sweet and Sour Sauce:⠀
• 1 cup pineapple juice⠀
• 2 tbs light soy sauce⠀
• 3 tbs white vinegar⠀
• 3 tbs cup brown sugar⠀
• 2 tbs ketchup⠀
• 2 tbs corn flour⠀
• 1/2-1/4 tsp Himalayan salt*⠀
(Cut the amount by half if using table salt)⠀
– combine all the ingredients in a bowl for later use. ⠀
Instructions:⠀
1. Mix cornflour with non dairy milk and salt until well combined. ⠀
2. Add tempeh cubes and toss until fully coated. Then, fry tempeh in coconut oil until golden brown or BAKE until the outside crisps up nicely.⠀
2. Sauté onion, capsicum, tomato and pineapple chunks in a large pan or a wok.⠀
3. Continue to cook for about 5-7 minutes on medium heat until all the vegetables (and fruits) are cooked and nicely seared. ⠀
4. Add the sauce and stir quickly to prevent lumps, bring to a boil and leave simmer for 5-7 minutes or until the sauce becomes clear. ⠀
5. Add tempeh and fold everything together. ⠀
6. Sprinkle some roasted white sesame seeds on top and serve hot with a side of steamed (brown) rice.⠀
7. Indulge.⠀
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