Super Sweet & Sour Tempeh
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| tempeh | |||
| ½ | cup |
water
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | Garlic |
cloves, ground
minced |
*
|
| 1 | package |
tempeh
cubed |
* |
| ¼ | cup |
cornstarch
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Sweet and sour sauce | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 ¼ | cups |
water
|
|
| 2 ½ | tablespoons |
honey
|
|
| 4 | teaspoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
white vinegar
|
|
| 1 | tablespoon |
tahini (sesame paste)
|
|
| ½ | teaspoon |
ginger
grated |
|
| 1 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| tempeh | |||
| 118 | ml |
water
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
coriander
ground |
|
| 1 | Garlic |
cloves, ground
minced |
*
|
| 1 | package |
tempeh
cubed |
* |
| 59 | ml |
cornstarch
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Sweet and sour sauce | |||
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 296 | ml |
water
|
|
| 38 | ml |
honey
|
|
| 2E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
white vinegar
|
|
| 15 | ml |
tahini (sesame paste)
|
|
| 2.5 | ml |
ginger
grated |
|
| 1 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
cornstarch
|
|
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.
