Sweet and Sour Tempeh Recipe

Sweet and Sour Tempeh Recipe - Learn to cook with tempeh, an excellent source of vegan protein. There are times when pre-packaged foods fit the bill and just make life easier. The best tempeh recipes

Sweet and Sour Tempeh Recipe

This recipe will take your taste buds right to the sandy beaches of Hawaii, Toss tempeh into your tempeh sour taste for an easy and delicious meal.

• 1 board tempeh, cut into squares
• 1 piece out, cut into squares
• 3 cloves garlic, thinly sliced
• 4 spring onions, thinly sliced
• 2 bay leaves lmbr
• Galangal size of a thumb,
• 3 lmbr lime leaves
• 5 pieces of red pepper, sliced thin oblique
• A little brown sugar
• Soy sauce to taste
• Salt to taste
• pepper to taste
• Enough water
• Cooking oil

How to cooking tempeh Sweet and Sour Recipe:

1. Fried tofu, do not get too dry and separate.
2. Fried tempeh until half cooked, set aside.
3. Saute onion and garlic until fragrant
4. Enter chili, bay leaves, lime leaves, galangal
5. Cook until all wilted and fragrant
6. Give a little water, soy sauce, brown sugar, and lime juice
7. Enter the tofu and tempeh
8. Stir until well blended and cook until done
9. Pepper the pepper and salt taste by yourself
10. Cook continued on medium heat until the water was a bit dry

Sweet and Sour Tempeh Recipe
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sweet and sour soy sauce

Sweet and sour sauce Ingredients

• 1 cup pineapple juice
• 1⁄3 cup water
• 3 tablespoons vinegar
• 1 tablespoon soy sauce
• 1⁄2 cup packed brown sugar
• 3 tablespoons cornstarch

sweet and sour sauce Directions

1.  Combine all ingredients in a sauce pan.
2.  Cook over medium heat until thick, stirring constantly.
3.  Pour over chicken, meatballs, smoked sausage, veggies, etc.

sweet and sour sauce Ingredients

•  1 tablespoon cornstarch
•  1 tablespoon water
•  2/3 cup pineapple juice
•  1/3 cup rice vinegar
•  1/3 cup light brown sugar
•  3 tablespoons ketchup
•  1 tablespoon soy sauce

Directions sweet and sour sauce

1. In a small bowl, whisk together cornstarch and water
2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. 
3. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. 
4. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.

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