Super Sweet & Sour Tempeh

Submitted by SNOKEY017

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

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

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 179g (6.3 oz)

Amount per Serving

Calories 229 38% of calories from fat

% Daily Value *

Total Fat 10g 15%

Saturated Fat 2g 8%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1494mg 62%

Total Carbohydrate 10g 10%

Dietary Fiber 1g 5%

Sugars g

Protein 18g

Vitamin A 1% • Vitamin C 5%

Calcium 8% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free