(placeholder)

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