Super Sweet And Sour Tempeh

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Servings: 4 Difficulty: Advanced
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Crispy golden tempeh coated in a glossy, tangy-sweet sauce with a hint of sesame.
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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.

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Super Sweet And Sour Tempeh

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 96.3

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

  1. In a small bowl, mix the water, salt, ground coriander, and minced garlic to create a marinade.
  2. Dip the cubed tempeh into the marinade, then coat thoroughly with cornstarch.
  3. Heat oil in a deep pan or fryer to 350F (175C).
  4. Deep fry the coated tempeh chunks until golden brown and crispy, about 3-4 minutes.
  5. Remove tempeh and drain on paper towels. Set aside.
  6. In a skillet, heat 1 tablespoon of oil over medium heat.
  7. Saut the sliced green onions for 4 to 5 minutes until softened.
  8. Add the remaining 1/4 cup water, honey, soy sauce, vinegar, tahini, and grated ginger to the skillet.
  9. Bring the sauce mixture to a boil, stirring frequently.
  10. Dissolve the remaining cornstarch in 2 tablespoons of water to make a slurry.
  11. Stir the cornstarch slurry into the sauce and cook until thickened and glossy.
  12. Add the fried tempeh chunks back into the skillet and toss to coat evenly.
  13. Cook briefly over low heat for 1-2 minutes until heated through.
  14. 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.

Keywords: tempeh, sweet and sour, vegan, vegetarian, crispy, gluten-free option, soy sauce, honey, vinegar, tahini, ginger, garlic, cornstarch, fried, quick dinner, plant-based, rice topping, asian flavor, protein, healthy
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