Sweet-and-Sour Tempeh

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* Exported from MasterCook *

 

Sweet-and-Sour Tempeh

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound tempeh

1/4 cup pineapple juice (from canned pineapple,

below)

3 tablespoons fresh lemon juice

2 tablespoons ketchup

2 tablespoons low-sodium tamari

1 tablespoon sugar (or a natural sweetener)

1 tablespoon cornstarch

1 tablespoon safflower oil

1 green OR red bell pepper -- chopped

1 tablespoon minced scallion

1 teaspoon minced fresh ginger

1 teaspoon minced garlic

3/4 cup canned pineapple chunks

freshly cooked rice

 

Place the tempeh in a saucepan of boiling water. Reduce the heat to low and

simmer for 10 minutes. Drain, pat dry, and cut into 1-inch cubes. Set aside.

Combine the pineapple juice, lemon juice, ketchup, tamari, sugar, and cornstarch

in a small bowl; stir well to combine. Heat the oil in a skillet over

medium-high heat. Add the bell pepper, tempeh, scallion, ginger, and garlic,

and cook for about 5 minutes, or until the bell pepper begins to soften and the

tempeh is golden brown. Reduce the heat to medium, add the sauce mixture and

pineapple. Cook, stirring, until the ingredients are well combined and the

sauce has thickened, about 2 minutes. Serve over rice.

 

Description:

" This healthful interpretation of a Chinese restaurant favorite can

also be made with firm tofu. "

 

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Per serving: 304 Calories (kcal); 12g Total Fat; (33% calories from fat); 22g

Protein; 32g Carbohydrate; 0mg Cholesterol; 97mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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