Super Sweet & Sour Tempeh
Submitted by SNOKEY017
Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minTempeh gets the full sweet-and-sour treatment here: cubed, dipped in a seasoned brine, coated in cornstarch, and deep-fried until golden and crispy. Then it gets tossed in a honey-soy sauce that’s got a twist most sweet-and-sour recipes don’t: tahini. That sesame paste adds a creamy, nutty depth that rounds out the sharp vinegar and sweet honey.
The dipping step before coating is key. Coriander, garlic, and salt in water seasons the tempeh from the inside out, not just on the surface. The cornstarch coating fries up shatteringly crisp and stays that way even after getting sauced, which is the hallmark of good sweet-and-sour cooking.
The sauce comes together fast in a skillet: sautéed onion, honey, soy sauce, white vinegar, tahini, grated ginger, and green onion brought to a boil, then thickened with a cornstarch slurry. Once the sauce is glossy and thick, the fried tempeh chunks go in and get coated.
Great hot over rice, and the leftovers are surprisingly good cold.
Kitchen Tips
- Fry the tempeh in small batches. Crowding the oil drops the temperature and makes the coating soggy instead of crispy
- Save the seasoned dipping water and use it as part of the sauce liquid for extra flavor
- Dissolve the cornstarch in cold water before adding to the sauce. Adding it directly to hot liquid creates lumps
- Pat the tempeh dry after dipping and before coating in cornstarch for the crispiest result
Variations
- Bake the coated tempeh at 400°F (200°C) on an oiled sheet pan instead of frying for a lighter version
- Add pineapple chunks and bell pepper strips to the sauce for a classic sweet-and-sour profile
- Swap honey for maple syrup to keep it vegan
Ingredients
Directions
Mix water*, salt (reduce if you want), coriander and garlic in a bowl.
Dip tempeh chunks into bowl and then coat with cornstarch.
Deep fry in hot oil until golden brown.
Drain on paper towels and set aside.
SAUCE: Heat oil in skillet and sauté onion for 4 to 5 minutes.
Add water, honey, soy sauce, vinegar, tahini, ginger and green onion.
Bring to a boil.
Dissolve cornstarch in 2 tablespoons water and stir into sauce.
Stir until thickened.
Place tempeh chunks into the sauce and cook briefly over low heat until heated through.
Serve over rice or pasta. Great hot or cold.
- I usually save the mixture that I’ve used to dip the tempeh chunks and add enough water to make up to ½ cup.
Comments