Tempeh is one of the most underrated vegan sources of protein. Originating in Indonesia in the 1800s, tempeh is made from soybeans fermented into a cake/block using Rhizopus oligosporus, which aids in producing lactic acid beneficial for digestion. Like tofu, tempeh can be prepared in various ways; however, sautéing over medium heat preserves its distinctive taste best.
This sautéed tempeh recipe features a simple yet flavorful sweet and sour sauce, making it an easy, quick, and must-try starter that complements tempeh’s creamy taste and crumbly texture. It pairs well with your favorite vegetables and can be served with rice or another main dish.
For an additional twist, consider using the sweet and sour sauce recipe as a base.
Sautéed Tempeh with Sweet and Sour Sauce
Ingredients
- 500 grams or 1 block of tempeh, cubed
- Oil, for frying
- 1/4 cup soya sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 cup basil leaves for garnish
- 6-7 sliced cherry tomatoes for garnish
Instructions
Heat oil in a skillet over medium heat. Cut the tempeh into bite-sized cubes and sauté for 3 to 4 minutes until golden brown.
To make the sauce, in a medium bowl, mix together soya sauce, balsamic vinegar, maple syrup, and lemon juice.
Once the tempeh is sautéed, add the sauce on top. Garnish with basil and cherry tomatoes, and serve!
Nutrition
-
236.0 Calories
-
13.0g Carbohydrates
-
0.0mg Cholesterol
-
18.0g Fat
-
3.5g Fiber
-
19.0g Protein
-
460.0mg Sodium
-
0.0g Trans fat
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