Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 package tempeh, cut into 1 inch cubes
- 3/4 cup vegetable broth
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 can pineapple chunks (15 oz)
- 1 green or red bell pepper cut into 1inch squares
- 1 yellow or white onion, chopped
- 2 tbsp brown sugar
- 1/4 cup vinegar (cider or white)
- 1 tbsp corn starch
Preparation:
In a separate skillet, sautee the tempeh in olive oil until browned, about 3-5 minutes, reserving broth and soy sauce mixture, as you'll use this to make a sauce.
To make the sauce, add the juice from pineapple, cornstarch, vinegar, and sugar to the broth and soy sauce, and bring to a simmer. Add peppers and onions to sauce. Sauce will begin to thicken almost immediately, so keep stirring.
Once sauce has thickened, reduce heat, add tempeh, combine well and serve over rice.
Makes three large portions.
Nutritional information, per serving:
Calories: 461
Calories from Fat: 167
% Daily Value
Total Fat: 18.5g, 29%
Saturated Fat: 2.9g, 14%; Trans Fat: 0.0g
Cholesterol: 0mg, 0%
Sodium: 815mg, 34%
Total Carbohydrates: 53.4g; 18%
Dietary Fiber: 15.8g, 63%
Protein: 21.8g
Vitamin A 25%, Vitamin C 118%, Calcium 2%, Iron 6%
More Vegetarian and Vegan Chinese Recipes:
Chinese Style Spaghetti
Sweet and Sour Tofu with Vegetables
Low-Fat Chinese Vegetable Stir-Fry
Sweet Cabbage Stir Fry
Chinese Style Stir-Fry with Seitan and Hoisin Sauce
Chinese Style Spring Rolls
Vegetarian Gingered Lo Mein
Sweet and Sour Tempeh Recipe
Vegetarian Chow Mein Recipe
Vegetarian Potstickers
Easy Sweet and Sour Sauce
