Sweet and Sour Sauce Tempeh


This is a Vietnamese variation of the common Chinese Sweet and Sour recipe. As a result, the sauce is not so thick or sweet, giving the dish a lighter quality. The garlic and chili add additional flavor.

PREPARATION: Heat nonstick pan, add 2 Tb. oil. Fry tempeh until browned, 4 to 5 minutes. Drain on paper towel.

COOKING: Heat wok, add 2 Tb. oil. Add vegetables, stir-fry 1 minute. Add garlic and chili sauce, stir. Add 2 Tb. water, cover, steam 1 to 2 minutes. Add sauce and bring to a boil. Cook 1 minute. Add tempeh and tomato, and heat 1 more minute. Serve.

2/3 package tempeh, sliced, then halved

1 small onion, cubed

1 carrot, sliced

1 small cucumber, halved and sliced

or 1 kirby, or 1 ½ cups broccoli

1 Tb. garlic, minced

1/2 tsp. chili garlic sauce

1 small tomato, cut into wedges

or ¾ cup cherry tomatoes, halved

3/4 tsp. salt

1 ½ Tb. sugar

1 Tb. cornstarch

1 Tb. light soy sauce

1/2 Tb. white vinegar

2/3 cup water or stock