Sweet and Sour Tempeh

By Vegiegail

Ingredients

• 1 lb. tempeh, cubed
• Sesame oil for sautéeing (optional)
• 1 cup plus 3 Tbs water for sautéeing, divided
• 1 medium-size yellow onion, diced
• 1 medium-carrot, peeled and sliced thin
• 2 Tbs minced ginger
• 1 large-size red bell pepper, diced
• 1 cup green beans, ends trimmed
• 1 cup broccoli
• 7 ounces apricot preserves (I used more)
• 2 Tbs arrowroot powder or kudzu root starch, dissolved in 1/4 cup cold water
• 5 Tbs tamari soy sauce
• 3 Tbs apple cider vinegar
• 1 Tbs light miso paste
• 1/2 to 1 tsp crushed red pepper flakes
• 2-3 tsp black sesame seeds for garnish (optional)

Details

Servings 2

Preparation

Step 1

Add cubes of tempeh to a 3-quart pot fitted with a steamer basket and steam for about 10 minutes. Use as they are or sauté in sesame oil after steaming to add extra flavor. (Could try using just a dash.)

Meanwhile, heat 3 tablespoons of the water in a sauté pan over medium heat. Add onion, ginger, carrot, and bell pepper, and cook for 5 minutes, or until onion is translucent.

Combine remaining 1 cup water and apricot preserves and cook for 10 minutes, stirring occasionally. Add broccoli and green beans. Then add arrowroot and stir for a few minutes more. Add tamari, vinegar, miso paste, and red pepper flakes, and cook for another few minutes, stirring constantly. Add steamed tempeh and mix well. Remove from heat and garnish with black sesame seeds, if desired. Makes 2-4 servings. Mango or mandarin preserves can replace the apricot preserves.