Sweet and Sour Tempeh and Vegetables |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times. Ingredients:
8 ounces soy tempeh |
1/2 tablespoon ginger (fresh, minced) |
2 garlic cloves, minced |
1 tablespoon toasted sesame oil, divided |
1/2 cup tamari, divided |
1/4 cup water |
1/2 teaspoon red pepper flakes |
2 small onions, diced |
2 carrots, sliced thinly on diagonal |
1 celery, sliced on diagonal |
1/2 red bell pepper, sliced into 1/2-inch pieces |
1/2 green bell pepper, sliced into 1/2-inch pieces |
2 ears corn, kernels removed (about 1 c., can substitute frozen corn) |
1/2 cup apple cider vinegar |
1/2 cup maple syrup |
1/8 teaspoon cayenne pepper (to taste) |
2 tablespoons arrowroot |
2 1/2 tablespoons water |
Directions:
1. Preheat broiler.
2. Halve tempeh crosswise, then lengthwise.
3. Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
4. Coat tempeh in mixture.
5. Broil close to heat, turning until each side is golden, about 3 minutes.
6. Cool.
7. Cut into 1/2-inch squares.
8. Heat remaining oil over low heat.
9. Saute red pepper flakes and onions until onions are soft, about 5 minutes.
10. Add carrots and saute 1 minute more.
11. Add celery and saute 1 minute more.
12. Add bell peppers, saute 1 minute more.
13. Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
14. In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
15. Add reserved tempeh and sauce to vegetables.
16. Simmer 2-3 minutes.
17. Mix arrowroot with 2 1/2 T. water.
18. Add arrowroot mixture and simmer to thicken, 1-2 minutes.
19. Serve over rice, if desired.
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