This Super Sweet And Sour Tempeh is a vibrant, plant-based main dish that transforms humble tempeh into a crispy, flavor-packed delight. The tempeh is dusted in cornstarch and deep-fried until golden, then tossed in a quick, glossy sauce made from honey, soy sauce, vinegar, and tahini. The result is a perfect balance of sweet, sour, and savory notes with a satisfying crunch. Its an easy weeknight dinner that pairs beautifully with steamed rice or noodles, offering a healthy yet indulgent meal for vegans and vegetarians alike.
Super Sweet And Sour Tempeh
Description
This Super Sweet And Sour Tempeh is a vibrant, plant-based main dish that transforms humble tempeh into a crispy, flavor-packed delight. The tempeh is dusted in cornstarch and deep-fried until golden, then tossed in a quick, glossy sauce made from honey, soy sauce, vinegar, and tahini. The result is a perfect balance of sweet, sour, and savory notes with a satisfying crunch. Its an easy weeknight dinner that pairs beautifully with steamed rice or noodles, offering a healthy yet indulgent meal for vegans and vegetarians alike.Ingredients
Directions
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In a small bowl, mix the water, salt, ground coriander, and minced garlic to create a marinade.
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Dip the cubed tempeh into the marinade, then coat thoroughly with cornstarch.
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Heat oil in a deep pan or fryer to 350F (175C).
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Deep fry the coated tempeh chunks until golden brown and crispy, about 3-4 minutes.
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Remove tempeh and drain on paper towels. Set aside.
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In a skillet, heat 1 tablespoon of oil over medium heat.
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Saut the sliced green onions for 4 to 5 minutes until softened.
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Add the remaining 1/4 cup water, honey, soy sauce, vinegar, tahini, and grated ginger to the skillet.
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Bring the sauce mixture to a boil, stirring frequently.
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Dissolve the remaining cornstarch in 2 tablespoons of water to make a slurry.
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Stir the cornstarch slurry into the sauce and cook until thickened and glossy.
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Add the fried tempeh chunks back into the skillet and toss to coat evenly.
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Cook briefly over low heat for 1-2 minutes until heated through.
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Serve immediately over rice or pasta.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 96.3kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9754.6mg407%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 0.8g4%
- Sugars 0.3g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
Substitutions: For a vegan version, substitute honey with maple syrup or agave nectar. You can also use tamari instead of soy sauce for a gluten-free option.
Tip: If you don't want to deep fry, you can bake the coated tempeh at 400F (200C) for 20-25 minutes, flipping halfway through, until crispy.
Variation: Add diced bell peppers or pineapple chunks to the sauce for extra sweetness and texture.
