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Sweet & Sour Tempeh

Name: Sweet & Sour Tempeh
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Malaysia, Singapore, Chinese
Ingredients: 200 g Angie's Organic Soybean Tempeh; 1 tbsp Chinese Cooking Wine; 100 g potato starch flour (estimated, added as needed); 1 medium tomato, cubed; 0.5 red capsicum, cubed; 1 medium red onion, cubed; 0.5 cup fresh pineapple, cubed; 5 tbsp tomato sauce; 1 tbsp plum sauce; 0.5 tsp vinegar; 2.5 tbsp sugar; 1 tbsp cornflour water (1tbsp cornflour: 1tbsp water)

March 30, 2022 Angie's Tempeh

[[ recipeID=recipe-9l1db0boh, title=Sweet & Sour Tempeh ]]

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Sweet & Sour Tempeh

Sweet & sour is one of the most classic dishes in Singaporean-Chinese cuisine. Tempeh is a soy product originating from Indonesia. Unlike tofu, tempeh's fermentation process gives it a more dense consistency and a mildly earthy flavor. It can be used as an alternative to meat, many vegan and vegetarian dishes such as stir fries. The sweet and tangy flavours of sauce never fail to please the young and old. This vegan version uses tempeh as a substitute to the usual pork tenderloin.

Servings: 4

Keywords: Soybean Tempeh, Chickpea Tempeh

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

200 g Angie's Organic Soybean Tempeh
1 tbsp Chinese Cooking Wine
100 g potato starch flour (estimated, added as needed)
1 medium tomato, cubed
½ red capsicum, cubed
1 medium red onion, cubed
½ cup fresh pineapple, cubed

For Sauce

5 tbsp tomato sauce
1 tbsp plum sauce
½ tsp vinegar
2 ½ tbsp sugar
1 tbsp cornflour water (1tbsp cornflour: 1tbsp water)

Instructions

For Sauce

Mix everything together till sugar dissolve then add cornflour solution in it.

For Marinate of tempeh

Cut tempeh into cubes of about 1.5cm.
Marinate the tempeh with chinese wine.

Method of cooking

Coat tempeh with cornflour.
Heat up a pot of oil.
Coat the tempeh with potato starch flour thoroughly just before frying.
Shallow fry the tempeh under medium heat till golden brown. Dish it up.
Heat up 1 tbsp of cooking oil. Add onion and fry till fragrant.
Add tomato and capsicum in the wok. Toss it after 2 minutes and cook for another 1-2 minute.
Add in the cucumber, pineapple and sauce mixture and cook for 1 minute.
Add in the tempeh and toss it few times till the sauce is evenly coated on the tempeh.  This step should be fast and complete in less than 1 minute.
Serve hot with a bowl of steamed rice.