Zesty Vegan Sweet and Sour Tempeh Stir-Fry

/ Vegan Recipes / By

If you’re on the lookout for a vegan recipe that brings bold flavors to your dinner table, look no further than this Vegan Sweet and Sour Tempeh. Packed with protein and bursting with sweetness and tang, this dish is a delightful twist on a classic take-out favorite. It’s not just a meal; it’s an experience that will tantalize your taste buds.

Imagine crispy tempeh pieces coated in a vibrant sweet and sour sauce, paired with colorful veggies, making for a dish that’s as pleasing to the eye as it is to the palate. Perfect for a weeknight dinner or impressing guests, this recipe is here to elevate your cooking game.

Delicious Vegan Sweet and Sour Tempeh Recipe

A colorful stir-fry of tempeh, bell peppers, and pineapple in sweet and sour sauce, garnished with green onions and sesame seeds.

This Vegan Sweet and Sour Tempeh is a delightful combination of crunchy vegetables and savory tempeh, all enveloped in a glossy, tangy sauce that perfectly balances sweetness and acidity. Each bite is a medley of textures and flavors that makes it a satisfying meal.

Ingredients

  • 8 oz tempeh, cut into cubes
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup pineapple chunks (fresh or canned)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons vegetable oil for frying
  • Chopped green onions and sesame seeds for garnish

Instructions

  1. Prepare the Tempeh: In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the tempeh cubes and fry until golden brown on all sides. Remove from the skillet and set aside.
  2. Stir-Fry the Vegetables: In the same skillet, add the remaining oil, then sauté the onion and garlic until fragrant. Add the bell peppers and cook until tender, about 3-4 minutes.
  3. Make the Sauce: In a bowl, whisk together the soy sauce, rice vinegar, brown sugar, and ketchup. Pour the sauce into the skillet, then add the pineapple chunks and cooked tempeh, stirring to combine.
  4. Thicken: Add the cornstarch mixture to the skillet, stirring until the sauce thickens and coats all ingredients, about 2-3 minutes.
  5. Serve: Garnish with chopped green onions and sesame seeds. Serve hot with rice or noodles.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4
  • Calories: 250kcal
  • Fat: 10g
  • Protein: 15g
  • Carbohydrates: 30g