This Super Sweet & Sour Tempeh offers a delightful twist on the classic Asian-inspired dish, using a unique tahini-based sauce for added depth. The tempeh is marinated in aromatic coriander and garlic, then coated in cornstarch for an incredibly crunchy exterior. Pan-fried until golden brown, the crispy cubes are tossed in a warm, glossy sauce blending honey, soy, vinegar, and ginger. It’s a satisfying, plant-based meal that balances sweet, sour, and savory notes perfectly. Serve it over steamed rice or pasta for a hearty, flavorful dinner that’s quick to prepare and always a crowd-pleaser.
Super Sweet & Sour Tempeh
Description
This Super Sweet & Sour Tempeh offers a delightful twist on the classic Asian-inspired dish, using a unique tahini-based sauce for added depth. The tempeh is marinated in aromatic coriander and garlic, then coated in cornstarch for an incredibly crunchy exterior. Pan-fried until golden brown, the crispy cubes are tossed in a warm, glossy sauce blending honey, soy, vinegar, and ginger. It's a satisfying, plant-based meal that balances sweet, sour, and savory notes perfectly. Serve it over steamed rice or pasta for a hearty, flavorful dinner that's quick to prepare and always a crowd-pleaser.Ingredients
Directions
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In a large bowl, whisk together 1/2 cup water, salt, ground coriander, and minced garlic to create the marinade.
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Add the cubed tempeh to the marinade, ensuring all pieces are coated. Let sit for 5-10 minutes.
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Remove tempeh from marinade and dredge thoroughly in cornstarch, shaking off any excess.
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Heat oil in a large skillet over medium-high heat.
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Fry the coated tempeh cubes in batches until golden brown and crispy on all sides, about 3-4 minutes per side.
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Transfer fried tempeh to a plate lined with paper towels to drain excess oil.
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In the same skillet, reduce heat to medium and add a little more oil if needed. Saut the chopped onion until soft and translucent, about 4-5 minutes.
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Add 1 1/4 cups water, honey, soy sauce, white vinegar, tahini, grated ginger, and sliced green onion to the skillet.
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Bring the sauce mixture to a gentle boil, stirring frequently to dissolve the tahini and honey.
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In a small cup, mix 2 tablespoons cornstarch with 2 tablespoons water to form a smooth slurry.
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Stir the cornstarch slurry into the boiling sauce. Continue to stir until the sauce thickens and becomes glossy, about 1-2 minutes.
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Return the crispy tempeh to the skillet. Toss gently to coat evenly in the sweet and sour sauce.
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Cook over low heat for 1-2 minutes until the tempeh is heated through.
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Serve immediately over steamed rice or pasta.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 1200.0mg50%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 5.0g20%
- Sugars 20.0g
- Protein 25.0g50%
* 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
For a fully vegan version, substitute the honey with agave nectar or maple syrup.
You can save the leftover marinade mixture used for dipping the tempeh. Add enough water to make up to 1/2 cup and use it as a base for future sauces or soups.
This dish can be served hot or cold, making it a versatile option for meal prep or picnics.
Recipe adapted from Frances Moore Lappe, "Diet for a Small Planet".
