- Serves 4
- Prep time: 10 minutes
- Cook time: 25 minutes
Sweet & Sour Sauce
- 3-4 tbsp brown sugar, adjust according to desired sweetness (see notes)
- 1/3 cup distilled white vinegar or apple cider vinegar
- 1/2 cup pineapple juice or syrup from the pack/jar of pineapples (see notes)
- 5 tbsp tomato ketchup
- 1 tbsp soy sauce or sub with tamari if gluten-free
- 1/2 tsp dark soy sauce, optional for colour
- 1/4 cup room temp. water
- 1 1/2 tbsp cornstarch
- Dash ground pepper
- 1 lb (450g) tempeh
- 2 tbsp soy sauce or tamari
- 2 cloves garlic, minced
- Neutral oil such as vegetable, rapeseed, safflower oil, etc.
- 1 medium onion, sliced
- 1 tsp minced ginger
- 1 small red bell pepper, seeded and sliced into small squares
- 1 small green bell pepper, seeded and sliced into small squares
- 1 cup pineapple chunks in extra light syrup, around 120g (see notes)
- Mix all the ingredients for the sauce in a large bowl until the cornstarch has dissolved. Set aside.
- If using frozen tempeh, make sure it’s completely thawed. Slice the tempeh into 1-inch cubes. Transfer to a shallow bowl and season with the soy sauce and garlic. Mix well and leave to marinate for at least 5 minutes.
- Pan-fry the tempeh using neutral oil over a medium-high heat. Once cooked, transfer to a bowl.
- Using the same pan, add the onion and ginger for 1-2 minutes until the onions are translucent.
- Add the bell pepper and cook for 2 minutes.
- Add the pineapple chunks and cook for 1 minute.
- Add the pan-fried tempeh back into the pan.
- Lower the heat to medium. Give the sweet and sour sauce another mix since the starch tends to sit at the bottom.
- Pour the sauce into the pan. Mix well and leave to simmer over a medium heat for 2-3 minutes. Continuously mix until the sauce thickens. Taste the tempeh and season with some soy sauce or salt, if desired.
- Garnish with chopped coriander, if desired, and enjoy with rice or noodles.
Pineapple - if using pineapple chunks in syrup, it can be even sweeter so you can adjust the sugar accordingly and start with 3 tbsp. If using fresh pineapple, slice into 1″ (2.5 cm) cubes then use pineapple juice of your choice.
Ketchup - some ketchup brands have more or less sugar and also vary in acidity, so you can also adjust the sugar to suit your preferred sweetness and acidity for the sauce.