This Vegan Sweet and Sour Tempeh recipe is one of my favorites. It only takes about 20 minutes to make and it's delicious—perfect for Meatless Monday!
The Mid-Aughts
If you've been a vegetarian for a while, maybe you remember that in the mid-aughts, Gardenburger was a really big deal. (Sidenote: Don't you love the word "aught"? It's so old timey.) When it came to vegetarian convenience foods, there was Gardenburger and there was Amy's. But then Gardenburger went bankrupt and they were bought out by Kellogg's and suddenly all the yummy frozen meals were no more. They still make the burgers, but even those aren't in every grocery store like they used to be. And when I can find them, it's only the Original flavor, not any of the others. This makes me sad!
When I had a bunch of pineapple to use, I was brainstorming for ideas and I remembered the Gardenburger Sweet and Sour Pork that I used to buy constantly when I was in school—my favorite part was always the little bits of pineapple. The whole faux pork thing doesn't appeal to me so much anymore, but I still think of that frozen meal once in a while, so I thought I'd try recreating it using tempeh.
About the Recipe
I've written about using tempeh before; for a recipe like this, I like to cut the tempeh into thin pieces so the sauce is fully absorbed. I'm not fond of tempeh's natural flavor and bigger chunks mean the center usually tastes like tempeh. For me, I want the texture of tempeh, but the flavor of the sauce.
And let's talk about the sauce! The nice thing about making your own sweet and sour sauce is that you can control the sweet-to-sour ratio. I think the default at a lot of restaurants is to error on the side of sweet. I like my sauce on the sweet side too, but not that sweet. I used coconut oil to cook the tempeh, green pepper, and pineapple, which adds a subtle tropical flavor to the dish. I'm not on the "let's add heaping tablespoons of coconut oil to everything we eat!" train (because let's face it, even if it's better than other oils, it's still an oil and it's still high in calories), but I do like substituting it for other oils, especially when I feel the coconut flavor would work well with the other flavors in a recipe.
I was pretty excited about how my Sweet And Sour Tempeh turned out (and Chris was too). Tempeh is way better than fake pork and fresh pineapple chunks beat frozen little bits any day of the week. Although I love all the recipes I post, this one definitely makes my list of favorites for 2013. So I guess what I'm saying is, I think you're going to like it too.
Recipe
Ingredients
- 2 tbsp soy sauce or tamari
- 1 tbsp cornstarch
- ⅓ cup rice vinegar
- ¼ cup ketchup
- 2 tbsp brown sugar
- ½ cup water
- 1 tbsp coconut oil
- 2 8 oz packages tempeh, quartered and cut into thin strips
- 1 large green pepper seeded and diced
- 2 cups fresh pineapple chunks
- 5 cloves garlic sliced
- cooked white rice for serving
Instructions
- Whisk together soy sauce, cornstarch, rice vinegar, ketchup, brown sugar, and water. Set aside.
- Heat coconut oil in a large skillet over medium-high heat. Add tempeh, green pepper, pineapple, and garlic. Cook until just beginning to brown, 5–7 minutes.
- Whisk sauce again and add to skillet. Cook until sauce is thickened, 1–2 minutes more, then remove from heat. Serve over rice.
Grace @ Perpetual Nomming says
I've had Tempeh once, and it was so, so good. I attended this one cooking camp one summer.....but anyways, I really wish I could find it here in Shanghai. Nice post 🙂
Kiersten says
I've heard from a few people that make their own, so you could always try that. It seems a bit too intense for me to handle, though. 🙂
Christine @ Gotta Eat Green says
I like to slice my tempeh as thin as possible. It's not that I don't like the taste of it, but it can be over powering if you have big chunks that taste like well, tempeh. I totally agree with wanting the flavour of the sauce over the tempeh. Great recipe btw!
Kiersten says
Yeah, in some recipes, the big chunks work, but in something like this, where there's not a lot of cooking time for the sauce to soak in, thin slices are best!
Anele @ Success Along the Weigh says
I might not be diving into the tempeh right away (you know I'm still dippin' my toes in some vegetarian staples) but I'm definitely using the sauce in the future. Pineapple=YUM!
Kiersten says
You would love this sauce! The coconut oil makes it taste very Hawaiian. 🙂
Averie @ Averie Cooks says
I love tempeh and I love pineapple! I make tofu and tempeh with mango and pineapple but havent done it in awhile. Thanks for the reminder. Yours is beautiful!
Kiersten says
I'm going to have to add mango to this next time! 🙂
Christine (Cook the Story) says
There's that tempeh again! lol. I really have to try it. Really I do. This looks and sounds so amazing.
Krystyn @ Really, Are You Serious? says
Wow...that looks super tasty...and healthy, too.
Alexis @ Hummusapien says
What a beautiful dish! I've never made a homemade sweet and sour sauce, but I love this version because it isn't overloaded with sugar. Can't wait to try this once I get my hands on some pineapple!
Kristina says
I LOVE tempeh sliced thin - as thin as I can get it! this sounds and looks incredible, much better than Gardenburger could do... (I never saw their meals?)
Kiersten says
The meals were only on the market for a short time. Back then, I ate more meat substitutes, so I was completely enamored with them.
Elizabeth says
Love Tempeh here ans are always looking for new recipes. This one looks like a winner. We will be trying this later in the week. Do you think I can sub arrowroot for the cornstarch without much of a change?
Kiersten says
I haven't used arrowroot much in my cooking, so I can't say for sure, but I do think it would work...
Jackie @ Domestic Fits says
I was JUST thinking that I wish the 'aught had caught on like it did in the early 1900's because it's so much better than saying, "you know..in like...the early zero's?" Even though I'm not vegetarian anymore, I still love a good veggie burger when I can find one! I've only had tempeh in vegan chili, so I can't really say I know what it tastes like, but I love the idea.
Kiersten says
We need to make it our personal mission to make the word aught happen.
Angie@Angie's Recipes says
Sweet and tangy....this must be delicious.
Hannah @ CleanEatingVeggieGirl says
Yum!! I love making sweet and sour veggies over rice, but your addition of tempeh sounds perfect :).
Kiran @ KiranTarun.com says
Looks yum and I can't take tempeh. Oh my.
Georgia @ The Comfort of Cooking says
I've never cooked with tempeh before, but now you've got me curious! This looks sensational and SO mouthwatering! Thanks for sharing, Kiersten.
ashley - baker by nature says
I worked at a vegetarian restaurant for a few months in college and came to LOVE tempeh there. I've never made it at home, but you've got me sold on trying.
Kiersten says
It's so easy, you definitely need to give it a try! 🙂
Sommer @ ASpicyPerspective says
I'm sure I will love this! Sweet and Sour just got even better! 🙂
Courtney @ The Fig Tree says
It's funny - as I kid, I hated when my parents ordered Chinese food and got me the sweet and sour chicken. I hated the sauce. *haha* But as my mom got better and better at cooking over the years, she started to make her own sweet and sour sauce (that was not too sweet) and it was so delicious! I've not had her sweet and sour chicken in ages and had completely forgotten about it until I saw this post. I'm so excited to make this and relive one of my fav childhood favs. Awesome post! 🙂
Kiersten says
Yeah, there's a restaurant here that has a sweet and sour tofu and the sauce is just WAY too sweet for me. At first it's good, but then halfway through the meal, you start feeling a little sick. It's so much better when you make it yourself!
Meghan @JaMonkey says
It almost looks like granola. Tasty though! Love the colors in it
EA-The Spicy Rd says
I haven't had sweet & sour anything in a long time, and, believe it or not, I still haven't tried tempeh, but this looks so good, I think I have some sweet & sour cooking to do!!
marissa @ the boot says
that sauce is right up my alley! i love it! and i went back to see your all about tempeh post and i'm totally bookmarking your sloppy joe recipe too!
Daniela @ FoodrecipesHQ says
I had Tempeh just once in my life. I felt sick! What's wrong with me? Your recipe looks so appealing I may give tempeh a second chance. Just a question: why do you use coconut oil?
Kiersten says
I've had experiences like that too, where I try something and that one time is enough to make me not want to eat it again. But maybe it was just the way it was prepared! As for the coconut oil, I used it in this dish because it added a nice, subtle coconut flavor, which worked well with the pineapple. Any neutral-flavored oil could be used instead, though.
McKel | Nutrition Stripped says
YUM! This sounds and looks amazing Kiersten 🙂
Genevieve says
I love any meal that includes pineapple, and to have you name this one as one of your favourites out of all the delicious recipe you post says a lot for it! I think the last time I tried to make a sweet and sour sauce, it ended up too gloopy from the cornstarch, but I should give it another try. Also, I'm with you on the coconut oil - I like to use it in recipes where oil is called for, but I don't understand when people add it to things like smoothies!
Kiersten says
Yes! I know a lot of people add it to coffee too and I just can't imagine--oily coffee?! No thanks.
suzi fichman says
i am making this tonite. no green peppers in the fridge so i am subbing shredded white cabbage. bet it will be incredible!! thanks for the recipe : )
Kiersten says
I hope it turned out well! 🙂
Mum's the word says
I love tempeh! they are protein filled!! We have them just baked with a drizzle of olive oil. yummmms