Sweet and Sour Tempeh
This is a great dish for the summer months when bell peppers and vine-ripened tomatoes are in season.
INGREDIENTS | SERVES 3 to 4
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 pound tempeh, cut into 1-inch cubes
- 1 green bell pepper, chopped
- 1 tablespoon soy sauce
- 1 tomato, halved and cut into wedges
- ¼ teaspoon black pepper
- Pineapple Sweet and Sour Sauce
Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil.
When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the tempeh cubes. Stir-fry the tempeh about 4 minutes, until it is browned.
Push the tempeh to the sides of the pan, and add the green bell pepper in the middle. Stir-fry for a minute, splashing the pepper with the soy sauce. Add the tomato and stir-fry for 1 minute, sprinkling with the black pepper.
Stir the Pineapple Sweet and Sour Sauce and pour over the tempeh. Bring to a boil. Stir-fry for a minute, mixing the tempeh into the sauce. Serve hot.
Tempeh or Tofu?
While both tempeh and tofu are made from soybeans, in the case of tempeh, the soybeans are fermented with a mold for several hours, giving it a nuttier flavor and much firmer texture. Extra flavor makes tempeh a good choice for persons who find tofu tastes too bland, while a firmer texture means it can be stirred and tossed more during stir-frying.