Vegan - Sweet and Sour Tempeh

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Sweet and Sour Tempeh

 

Recipe By :The New Farm Vegetarian Cookbook

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh

2 carrots -- sliced

1 onion -- sliced

2 bell peppers -- chopped

1/3 cup oil

1/2 teaspoon garlic powder

1/2 teaspoon ginger

1/2 cup water

1/2 cup vinegar

2 tablespoons soy sauce

6 tablespoons sugar

1 12 oz can pineapple chunks in juice

2 teaspoons cornstarch

2 teaspoons water

 

Cut tempeh into strips 1/2 " wide. Deep fry, drain, and set aside.

Saute carrots, onions, and peppers in oil with garlic and ginger. Mix 1/2 cup

water with vinegar, soy sauce, sugar, and juice from the canned pineapple. Pour

sauce over vegetables and bring to a boil.

Mix cornstarch with 2 teaspoons water. When sauce boils, add cornstarch

mixture, let thicken, and add pineapple.

Serve tempeh on bed of rice. Pour sauce over it.

 

 

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Per serving: 1616 Calories (kcal); 91g Total Fat; (48% calories from fat); 50g

Protein; 170g Carbohydrate; 0mg Cholesterol; 2136mg Sodium

Food Exchanges: 3 Grain(Starch); 5 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 15 1/2

Fat; 5 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0