Wednesday, June 17, 2015

Recipe: Sweet and Sour Tempeh

I saw this odd looking brick of seeds in the grocery store the other day and I thought "What is that?"  so I went to my handy dandy Pinterest and looked up recipes for it, and I found this one.  I wasn't sure if I was going to like it, but it's really not that bad.  Tempeh is a soy product, and to me it just tastes like dense nuts.  Now I halved the recipe, so down below is a 1/6th of a cup serving, since I don't have such a cup, I just eyeballed it with a 1/3 cup.  Pretty easy.  I also didn't include the peppers or the pineapple.  If you would like to do so it's 1 large green pepper seeded and diced, and 2 cups fresh pineapple chunks.  You add them to the recipe when you cook the tempeh.  

1 tbsp Soy Sauce 
1/2 tbsp Cornstarch 
1/6 cup Rice Vinegar 
1/8 cup Ketchup 
1 tbsp Brown Sugar 
1/4 cup Water 
1 tbsp Coconut Oil 
1 (8 oz) Package of Tempeh 
2 Garlic Cloves 
Cooked White Rice 


Whisk together the soy sauce, constarch, rice vinegar, ketchup, brown sugar, and water.  Set aside. 

Slice the tempeh into slivers. 

Heat up the coconut oil in a large skillet over medium high heat.  Add the tempeh.  Cook until beginning to brown.  Around 5-7 minutes.  

Whisk the sauce again, and then add it to the skillet,  Cook until the sauce has thickened.  Then for another 2 minutes.   

Serve over rice.



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