Think of tempeh as similar to tofu, but with more attitude. Its slightly more robust taste and texture means it pairs well with intense flavours, such as in this sweet, sour and spicy vegan stir-fry. Check your soy sauce to make sure it’s vegan, if necessary.
Tempeh gets cooked in a classic Chinese sweet and sour sauce for an easy vegan midweek meal.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
370
Ingredients
For the sauce
2Tbsp.
cornflour
432g
tin pineapple chunks in juice, drained (reserve juice)
4Tbsp.
rice wine vinegar
3Tbsp.
tomato ketchup
2Tbsp.
soy sauce, see intro
1Tbsp.
vegetarian fish sauce, see GH TIP
1Tbsp.
light brown soft sugar
For the stir-fry
2Tbsp.
vegetable oil
2
x 200g block tempeh, cut into 2cm pieces, see intro
2
large garlic cloves, crushed
1
red chilli, finely sliced
150g
baby corn, halved lengthways, then widthways
1
red, yellow or orange pepper, deseeded and cut into 2.5cm pieces
100g
sugar snap peas, halved lengthways
3
spring onions, finely sliced
1tsp.
sesame seeds
Directions
Step 1For the sauce, in a jug, mix the cornflour with 2-3tbsp of the tinned
pineapple juice, until smooth. Add
the remaining sauce ingredients
(including any leftover
pineapple juice) and mix
to combine. Set aside.
Step 2For the stir-fry, heat
the oil in a large, deep
non-stick frying pan or wok
over medium heat. Add the
tempeh pieces and fry for
5min, turning occasionally, until
golden. Remove to a plate using
a slotted spoon.
Step 3Add the garlic and chilli to pan/wok
and stir-fry for 30sec. Add the corn,
pepper and the sauce, bring to the boil
and bubble, stirring occasionally, for
5min, or until the vegetables have
softened slightly and the sauce is thick.
GH TIP
If using wooden
skewers, soak them
in cold water for
30min prior to
grilling.
Step 4Return the tempeh
to the pan and add the
sugar snap peas. Cook for
2min, to gently warm through.
Scatter over the spring onions and
sesame seeds. Serve with steamed
rice, if you like.
If you don’t have vegetarian fish sauce (made with soy, yeast and seaweed extracts), replace with an extra tbsp of soy sauce.
This would also work well with tofu, if you're not a fan of tempeh.
Per serving:
Calories: 370
Protein: 24g
Total fat: 13g
Saturates: 1g
Carbs: 35g
Total sugars: 21g
Fibre: 9g
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Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
