I was lucky enough growing up to be exposed to different kinds of ethnic foods. Of course, back then out here in flyover county, ethnic pretty much meant Mexican and Chinese. So I would have to consider dishes like Sweet and Sour to be something of a comfort food. Now Sweet and Sour pork or chicken are out of the question, and, from a low-carb standpoint, so are cornstarch and sugar. So, with all of that in mind, this is my version of Sweet and Sour Tempeh.
Sweet and Sour Tempeh
8 oz package tempeh
1 1/2 cup of vegetable stock
2 tablespoons of tamari
3 tablespoons of olive oil
1 can of pineapple chunks (15 oz), juice reserved
1 green pepper, cut into strips
1 onion, sliced into thin half moons slices
3 carrots, chopped into matchsticks
2 tablespoons sweetener of your choice
1/4 cup apple cider vinegar
1 1/2 teaspoons guar gum
Chop the tempeh into cubes. Mix the stock and the tamari in a pan. Bring the mixture and the tempeh to a boil and reduce heat. Simmer for 10 minutes.
Once the tempeh has been simmered, drain off the cooking liquid and reserve. Heat the oil in a skillet and then add the tempeh. Sautee for about five minutes and then add the onions, peppers and carrots. Sautee for another five minutes.
While the tempeh is sauteeing, combine the cooking liquid from the first step with the reserved liquid from the pineapple, the sweetener and the guar gum.
Add the pineapple chunks to the mixture in the skillet and heat through. Add the sauce and bring to a simmer.
And that’s it! If you don’t mind the carbs it’s really good over rice or if you do, just by itself.
Have a good weekend everybody!
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