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Sweet and Sour Tempeh

Serves 4.


    An Asian classic, this sweet and sour stir-fry is fast, colourful, and packed with nutrients. Stir-frying helps to preserve the vitamin C content of this wholesome meal.


    No pineapple?

    Simply swap the pineapple juice and chunks for orange juice and mandarin or orange segments.


    Sweet and Sour Tempeh


    • 1 Tbsp (15 mL) cider vinegar
    • 6 Tbsp (90 mL) water
    • 1/4 cup (60 mL) unsweetened pineapple juice
    • 2 Tbsp (30 mL) low-sodium, wheat-free soy sauce
    • 1 in (2.5 cm) raw ginger, peeled and minced fine
    • Dash of freshly ground pepper
    • 2 Tbsp (30 mL) camelina oil or grapeseed oil
    • 1 medium onion, chopped
    • 1 large carrot, sliced thinly on the diagonal
    • 1 small green pepper, deseeded and chopped
    • 1 small red pepper, deseeded and chopped
    • 2/3 cup (160 mL) pineapple chunks
    • 12 oz (350 g) tempeh, cut into cubes


    Per serving:

    • calories283
    • protein17g
    • fat17g
      • saturated fat4g
      • trans fat0g
    • carbohydrates20g
      • sugars7g
      • fibre2g
    • sodium294g



    In small mixing bowl, combine vinegar, water, pineapple juice, soy sauce, ginger, and pepper. Set aside.


    Heat oil in large skillet or wok. Add onion and stir-fry for 1 to 2 minutes. Add carrot and peppers; stir-fry for another 1 to 2 minutes. Reduce heat to medium-low, cover, and let cook for another 2 minutes.


    Add juice mixture and pineapple chunks. Cover and cook for a further 7 to 10 minutes. Remove lid and add tempeh cubes; cook till just heated through.


    Remove from heat and serve immediately on a bed of jasmine rice or rice vermicelli.



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    Going Pro

    Going Pro

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