Sweet & sour tempeh stir fry
Make this tasty and nutritious sweet and sour tempeh stir fry in under 30 minutes with our easy recipe.
Prep: 15 mins
Cook: 10 mins
Serves: 2
Ingredients
- 2 tbsp Tamari
- 1 tbsp Garlic powder
- 85ml (2.9fl oz) Apple cider vinegar
- 85g (3oz) Brown sugar
- 1.5 tbsp Cornstarch
- 4 tbsp Ketchup
- 1 tbsp Oil
- 200g (7.1oz) Tempeh (or tofu)
- 1 Red bell pepper (thinly sliced)
- 1 Medium onion (peeled and diced)
- 200g (7.1oz) Tenderstem broccoli (roughly chopped)
- Pinch of salt
- 1 x 250g Pouch of cooked brown rice
Method
Step 1
Prepare the vegetables: thinly slice the red bell pepper and dice the onion. Slice the tempeh into small pieces. Roughly chop the tenderstem broccoli.
Step 2
Cook the vegetables: heat a non-stick pan on high heat. Add 1 tbsp of oil and sauté the red pepper and onion for 2-3 minutes until they start to brown, stirring regularly.
Step 3
Make the sweet & sour sauce: in a separate saucepan, combine all the sauce ingredients. Cook over high heat, stirring regularly to avoid burning. Bring the sauce to a boil, then reduce to low heat, stirring until it thickens to a smooth texture (2-3 minutes). Remove from the heat once done.
Step 4
Cook the tempeh: remove the fried onion and pepper from the pan. Add the tempeh to the hot pan and cook for 2 minutes, moving it around to sear each side until golden. Add the tenderstem broccoli and a pinch of salt, cooking for 1 more minute and stirring regularly.
Step 5
Combine and finish: add half the sauce to the pan with the tempeh and broccoli, ensuring it’s evenly distributed. Return the onions and peppers to the pan and stir everything together. Taste and adjust seasoning if needed.
Step 6
Serve with cooked brown rice and garnish with kimchi or sauerkraut, if desired.
Recipe and image courtesy of The Happy Pear