Tempeh with a creamy sweet-sour sauce is a healthy twist on a classic Chinese takeout favorite. If you love tofu, you are sure to enjoy tempeh – a fermented soy product that offers a similar protein punch without the extensive draining process.
Being soy-based, tempeh is an excellent source of protein. For the best health benefits, choose gluten-free tempeh. There are numerous ways to prepare tempeh – you might marinate it before frying, but in this recipe we skip marination so that the tempeh can better absorb the sweet and sour sauce during frying.
This versatile dish can be served on a bed of rice, used as a taco filler, added to chili or barbeque, or even tucked into a vegan gyro as a hearty, high-protein meat substitute.
Tempeh Sweet & Sour Sauce
Nutritional Benefits: Tempeh offers digestive-friendly microorganisms, heart-healthy fiber, plant-based protein, and bone-strengthening calcium. It also provides potassium, which supports heart and kidney health, along with iron that aids in oxygen transport via red blood cells. Additionally, tempeh is a good source of riboflavin, phosphorus, manganese, magnesium, folate, pantothenic acid, thiamin, zinc, and copper.
Ingredients
- 1 block tempeh, cut into thick matchsticks or diced into cubes
- 1 lemongrass (2 cm long), bruised at the root end, or 2 drops of essential oil
- 2 bay leaves
- 2 green or red chilies, thinly sliced diagonally (optional)
- 1 teaspoon salt
- 1/2 teaspoon asafoetida (optional)
- 1/2 cup sweet peas
- 1 tablespoon guar rock sugar (from most Asian stores)
- 3 tablespoons sweet soy sauce with 1 tablespoon coconut sugar
- Oil, for deep frying and for sautéing (use either coconut oil or peanut oil)
- 200 grams noodles or rice (use a sufficient amount for the meal)
- 1/2 thumb-sized galangal (a sweet variety of fresh ginger from Indonesia)
Instructions
Grind the following into spice paste
1 teaspoon asafoetida, a small piece of lemongrass (2 cm from the base of the root), 1/2 thumb-sized galangal (a sweet variety of fresh ginger from Indonesia)
Prepare the tempeh
Heat oil in a wok or frying pan until hot but not smoky; add the tempeh and fry until golden brown. Drain on a wire colander and dry on a rack or paper towel.
Remove excess oil from the wok or pan, leaving about two tablespoons; sauté the fresh spice paste, lemongrass, and bay leaves until fragrant (about 1-2 minutes).
Add the red or green chilies and sweet peas, and sauté for about 2 minutes or until they begin to wilt.
Return the fried tempeh to the wok or pan, then season with salt, sweet soy sauce, and additional sweet peas. Toss until the tempeh pieces are fully coated with the sauce.
Turn off the heat and serve immediately with steamed white rice or noodles.
Nutrition
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220.0 Calories
-
25.0g Carbohydrates
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0.0mg Cholesterol
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10.0g Fat
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4.0g Fiber
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12.0g Protein
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300.0mg Sodium
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0.0g Trans fat
Notes
This tempeh sauce makes an easy and delicious lunch.
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