Elana’s Meat-Free Monday: Sweet & Sour Tempeh & Tofu

Using tofu and tempeh adds variety to the texture of the meal. (VEGAN/VEGETARIAN RECIPES)
No need to order take-out with this sweet and sour Chinese dish.Photo Credit: Elana Pisani (VEGAN/VEGETARIAN RECIPES)

(VEGAN/VEGETARIAN RECIPES) Not all Chinese restaurants offer vegan options, especially because there can be hidden ingredients like fish sauce. But you can make your favorite Chinese dishes at home where you can control all of the ingredients.

This sweet and sour recipe includes tempeh and tofu, which are both made from soy. They are excellent meat replacements but each has a different texture, adding more variety to the dish. Enjoy with your favorite stir-fry veggies and rice or vegan noodles! — Global Animal

Using tofu and tempeh adds variety to the texture of the meal. (VEGAN/VEGETARIAN RECIPES)
No need to order Chinese take-out with this sweet and sour tempeh and tofu recipe. Photo Credit: Elana Pisani

Sweet and Sour Tempeh and Tofu
Yield: 2-4 servings

1/4 cup Rice Vinegar
1/2 cup Water
3/4 cup Sugar
1/8 tsp Sea Salt
2 tsps Cornstarch
2 tbsps Water
1 tsp Ketchup
1 block of Tofu, pressed and cut into cubes
1 package of Tempeh, cut into cubes
1 tsp Sesame Oil

Heat the sesame oil in a wok or large skillet. Add the tempeh and tofu cubes and stir-fry until both are browned.

While the tempeh and tofu cook, make the sweet and sour sauce. Add the rice vinegar, 1/2 cup of water, sugar, and sea salt to a sauce pan. In a small bowl, whisk together the cornstarch and 2 tbsps of water. Then add it to the sauce pan and whisk together all ingredients. Heat on medium until the sauce is thickened.

Once the tempeh and tofu are finished cooking, pour the sweet and sour sauce over them and stir-fry for one minute. Serve and enjoy!

Learn more about the Meat-Free Mondays Challenge!

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