Sweet And Sour Tempeh And Vegetables Recipes

Steps:

• Preheat broiler.
• Halve tempeh crosswise, then lengthwise.
• Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup 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.
• Saute red pepper flakes and onions until onions are soft, about 5 minutes.
• Add carrots and saute 1 minute more.
• Add celery and saute 1 minute more.
• Add bell peppers, saute 1 minute more.
• Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
• In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
• Add reserved tempeh and sauce to vegetables.
• Simmer 2-3 minutes.
• Mix arrowroot with 2 1/2 T. water.
• Add arrowroot mixture and simmer to thicken, 1-2 minutes.
• Serve over rice, if desired.

Steps:

• Cut tempeh into thin cubes of 2 cm.
• Add the vegetable stock and tamari and let it cook for 10 minutes.
• Drain tempeh, reserving liquid for sauce.
• Heat a skillet and bake tempeh in the oil until lightly browned.
• Drain the pineapple chunks, adding the liquid to the sauce.
• Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
• Drain.
• Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
• Bring to a boil.
• Stir in the honey or syrup.
• Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
• Cook until thickened and bubbly.
• Then add peppers, onion, pineapple and tempeh.
• Serve with hot rice.