This sweet and sour tempeh is a healthy twist on your favorite takeout. The homemade sauce is just 5 ingredients and this recipe is ready in less than 30 minutes.
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/3 cup apple cider vinegar
- 2 tablespoon soy sauce (or gluten free tamari)
- 1 teaspoon garlic powder
- 1 (8oz) package tempeh
- 1 tablespoon avocado oil (or another high heat oil)
- 1 tablespoon chopped green onion
- 1 teaspoon white sesame seeds
- 4 cups cooked brown rice (optional for serving)
- Combine the brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder in a saucepan over medium heat.
- Bring to a simmer, then reduce the heat to low.
- Cook for 10-15 minutes until the sauce is reduced by half. It should stick to the back of a spoon and be almost as thick as maple syrup.
- While the sauce is simmering, cut the tempeh into 1” cubes.
- Heat the avocado oil in a large skillet over medium heat.
- Arrange the tempeh in a single layer in the pan.
- Let cook for 5 minutes on one side until browned, then flip and continue to cook until browned on the other side.
- Once the tempeh is browned and the sauce is thickened, toss the tempeh with the sauce until evenly coated.
- Divide into 4 servings and sprinkle with green onion and sesame seeds.
- Serve over rice, if desired.
Note: I like my sweet and sour sauce with a strong, tangy flavor from the vinegar. If you prefer a sweeter sauce, increase the brown sugar to 1/3 cup.
Keywords: Sweet and sour tempeh