Sweet And Sour Tempeh And Vegetables

Sweet And Sour Tempeh And Vegetables

Ingredients

Tempeh:

  • 8-oz. package soy tempeh
  • 1/2 Tbs. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 Tbs. toasted sesame oil, divided
  • 1/2 cup tamari, divided
  • 1/4 cup water

Vegetables:

  • 1/2 tsp. red pepper flakes
  • 2 small onions, diced
  • 2 carrots, sliced thinly diagonal
  • 1 celery stalk, sliced on diagonal
  • 1/2 red bell pepper, sliced into 1/2-inch pieces
  • 1/2 green bell pepper, slicked into 1/2-inch pieces
  • 2 ears corn, kernels removed (about 1 cup)
  • 1/2 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 1/2 tsp. cayenne pepper, or to taste
  • 2 Tbs. arrowroot mixed with 2 1/2 Tbs. water.
  • 2 cups fresh corn kernels (3 or 4 ears)
  • Salt and freshly ground black pepper

Directions

Preheat broiler. Halve tempeh crosswise, then lengthwise. Mix ginger and garlic with half of oil, half of tamari and water. Coat tempeh in mixture; broil close to heat, turning until each side is golden, about 3 minutes. Cool; cut into 1/2-inch squares. Heat remaining oil over low heat; sauté red pepper flakes and onions until onions are soft, about 5 minutes. Add carrots; sauté 1 minute more. Add celery, sauté 1 minute more. Add bell peppers; sauté 1 minute more. Add corn, sauté, covered, on low heat until crisp-tender, about 10 minutes. In small bowl, mix vinegar, syrup, remaining tamari and cayenne pepper. Add reserved tempeh and sauce to vegetables; simmer 2 to 3 minutes. Add arrowroot mixture; simmer to thicken, 1 to 2 minutes. Serve over rice if desired.

  • 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min