Sweet And Sour Tempeh And Vegetables

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces soy tempeh
• 1/2 tablespoon ginger (fresh, minced)
• 2 garlic cloves, minced
• 1 tablespoon toasted sesame oil, divided
• 1/2 cup tamari, divided
• 1/4 cup water
• 1/2 teaspoon red pepper flakes
• 2 small onions, diced
• 2 carrots, sliced thinly on diagonal
• 1 celery, sliced on diagonal
• 1/2 red bell pepper, sliced into 1/2-inch pieces
• 1/2 green bell pepper, sliced into 1/2-inch pieces
• 2 ears corn, kernels removed (about 1 c., can substitute frozen corn)
• 1/2 cup apple cider vinegar
• 1/2 cup maple syrup
• 1/8 teaspoon cayenne pepper (to taste)
• 2 tablespoons arrowroot
• 2 1/2 tablespoons water

Recipe

• 1 preheat broiler.
• 2 halve tempeh crosswise, then lengthwise.
• 3 mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
• 4 coat tempeh in mixture.
• 5 broil close to heat, turning until each side is golden, about 3 minutes.
• 6 cool.
• 7 cut into 1/2-inch squares.
• 8 heat remaining oil over low heat.
• 9 saute red pepper flakes and onions until onions are soft, about 5 minutes.
• 10 add carrots and saute 1 minute more.
• 11 add celery and saute 1 minute more.
• 12 add bell peppers, saute 1 minute more.
• 13 add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
• 14 in a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
• 15 add reserved tempeh and sauce to vegetables.
• 16 simmer 2-3 minutes.
• 17 mix arrowroot with 2 1/2 t. water.
• 18 add arrowroot mixture and simmer to thicken, 1-2 minutes.
• 19 serve over rice, if desired.