Takeaway style sweet and sour tempeh
Crispy tempeh pieces in a Chinese takeaway style sweet and sour sauce. Friday night takeaway but healthier!
Ingredients
- 200 g Tempeh
- 1 Red bell pepper
- 1 Onion
For the sauce
- 3 tbsp Tomato ketchup
- 2 tbsp Soy sauce
- 2 tbsp Rice wine vinegar
- 1 tbsp Brown sugar
- 1 tbsp Cornflour mix with 5 tbsp water
Instructions
- Chop up the red pepper and onion into bitesize chunks.
- Break the tempeh into small pieces by hand.
- Cover the bottom of the frying pan in oil and heat up making sure the oil is hot.
- Pop the tempeh pieces into the hot oil and leave to brown on the bottom. Stir and cook until the pieces are crispy and golden all over.
- Add the chopped pepper and onion and fry until soft.
- To make the sauce mix the water with the cornflour to make a cornflour slurry then add into a jug with the rest of the sauce ingredients. Mix well to combine.
- Turn the heat down to low and add the sauce in. Cook on low until sauce thickens.
- Serve up with rice and your favourite stir fried vegetables.
Notes
Preparing the tempeh- I find breaking the tempeh up into small pieces with your hands creates a better texture than tempeh cubes, this helps to get crispy tempeh pieces that are slightly more meatier and less like you are eating cubes of beans!
Frying the tempeh- You can deep fry this tempeh but I don’t like to waste so much oil therefore I shallow fry. For this you’ll need to fry the tempeh in small batches so they cook evenly and don’t stick together.