Sweet and Sour Vegetarian Tempeh

Tonight I prepared this dish along with brown rice, sesame ginger tofu, salad and for the meat eaters my slow cooker pepper steak.

This dish is a Chinese-inspired vegetarian and vegan tempeh recipe with pineapples and peppers in an easy sweet and sour sauce. Enjoy!!

Prep Time: 10 minutes; Cook Time: 20 minutes

Ingredients:

1 package tempeh, cut into 1 inch cubes

3/4 cup vegetable broth

2 tbsp soy sauce

3 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:

1. In a skillet, braise tempeh in the vegetable broth and soy sauce for ten minutes. Set tempeh aside and reserve the soy and broth mixture/liquid. This liquid will later be used in the sauce.

2. In a separate skillet, sautee the tempeh in olive oil until browned, about 3-5 minutes.

3. 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.

4. Once sauce has thickened, reduce heat, add tempeh, combine well and serve.