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 with Rhizopus oligosporus (a fungus). Rhizopus helps in the production of lactic acid and is good for digestion. Tempeh, like tofu, can be made in a lot of different ways. Personally, I prefer sauteing them over medium heat, as it retains the taste of tempeh best.
This sauteed tempeh recipe with a simple sweet and sour sauce is an easy, quick, and must-try starter that goes well with tempeh’s creamy taste and crumbly texture. You can top it off with vegetables of your choice and serve with rice or any other main.
Here is a simple and easy to prepare the sweet and sour sauce
Sautéed Tempeh with Sweet and Sour Sauce
- 500 gm or 1 block of tempeh, cubed
- Oil, for frying
- 1/4 cup soya sauce
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp of lemon juice
- 1 cup basil leaves for garnish
- 6-7 sliced cherry tomatoes for garnish
Heat oil in a skillet over medium heat. Cut the tempeh into bite-sized cubes and saute for 3 to 4 minutes till golden brown
To make the sauce, in a medium bowl, mix together soy sauce, vinegar, maple syrup, and lemon juice.
Once the tempeh is sauteed, add the sauce on top. Garnish with basil and cherry tomatoes, and serve!