Tiba Tempeh Sweet & Sour

A delicious homemade and plant-based sweet and sour tempeh recipe with a better-than-takeout sauce.

Serves: 2
Cooking time: 20 mins

Ingredients

  • Tiba Tempeh Soy Pieces 200g
  • 150g rice
  • 100ml pineapple juice or juice of 200g fresh pineapple, blended & strained
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp tomato paste
  • Pinch of salt
  • 1/2 tsp black pepper
  • Juice of 1/2 lemon
  • 1 Tbsp maple syrup
  • 1 Tbsp corn flour

 

To serve

  • 2-3 spring onions
  • 1 tsp sesame seeds
  • Prawn crackers to serve (optional)
Soy-marinated pieces
Soy-marinated pieces

Method

  1. Prepare your rice as per pack instructions.
  2. Whisk up the pineapple juice, tomato paste, apple cider vinegar, salt, pepper, lemon juice, maple syrup and cornflour .
  3. Fry your tempeh with a little oil on a low/medium heat for 3-5 minutes, and pour the sauce over the tempeh in the hot pan.
  4. Stir to combine and take the pan off the heat as soon as the sauce begins to thicken.
  5. Serve with the cooked rice & prawn crackers (optional) & sprinkle with spring onions & sesame seeds.

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