January 24, 2011

Sweet and Sour Tempeh

When I was traveling in Thailand, I survived on sweet and sour tofu. I was sad when I left, because I didn't think that I would see my sweet and sour tofu again. But fortunate for me, I arrived in Indonesia and was so excited because they served sweet and sour tempeh, which is so much better.

It is worth mentioning that I will be travelling to South America in May for 3 weeks. I have not yet decided what to do about my recipe challenge. I can either start banking my meals now or blog about new foods that I try in South America. Though, I am not sure how this will work out, because we (husband and I) are planning to visit Argentina, and I'm pretty sure their diet is 70% beef and 30% dulce de leche. What do you think (about the challenge)?

[edit: we are now going to Peru and I hear the food is vegetarian friendly and amazing]

SWEET AND SOUR TEMPEH RECIPE

INGREDIENTS
1 cup brown rice, dry
8 oz tempeh
2 tbsp canola oil
1/4 sweet onion, sliced
1 tbsp garlic, minced
1/2 green pepper, sliced
1 cup tomatoes, quartered
1 cup pineapple, diced
2 tbsp soy sauce
4 tbsp ketchup
1 tbsp sugar
1/2 cup water

Place 1 cup of dry brown rice and 2 cups of water into a saucepan and bring to a boil. I like to add a bit of butter and salt to my rice, which is optional. Once rice has boiled, reduce the heat, and simmer for 40 minutes or until tender.

While the rice is cooking, cut the tempeh into bit size cubes. Pan fry in canola oil on low heat for 20 minutes, or until browned. Add the onion and garlic and cook for 5 minutes. Next add the green pepper and cook for an additional 5 minutes. Finally add the tomatoes and pineapple.

Next, add the remaining ingredients to the stir fry mixture and cook for 5 minutes.  Serve with rice.


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