Sweet and Spicy Tempeh



by Robin Robertson, Quick?Fix Vegan

Fragrant hoisin sauce and a touch of sugar provide the sweet, and the sriracha brings the heat in this flavorful tempeh stir-fry that lends itself equality well to seitan or extra-firm tofu. It's great served over rice or quinoa with vegetables on the side; my preference would be to add some steamed broccoli  or carrots to the tempeh mixture just before serving, to coat with the sauce. For a sauce that leans to the spicy, use two teaspoons sriracha instead of just one ? for a sweeter sauce, go with two teaspoons of sugar rather than one.


1 pound tempeh, cut into 1-inch dice
1/2 cup canned crushed tomatoes
1/3 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons orange or pineapple juice
1 to 2 teaspoons light brown sugar
1 to 2 teaspoons sriracha sauce
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 yellow or green bell pepper, diced
3 cloves garlic, minced
4 scallions, minced
1 cup fresh or canned diced pineapple


Steam the tempeh over simmering water for 10 to 15 minutes to mellow the flavor. Set aside and blot dry.

In a bowl, combine the tomatoes, hoisin, soy sauce, vinegar, orange juice, sugar, sriracha, and salt. Mix well and set aside.

Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook until browned, about 5 minutes. Add the bell pepper and cook until softened, about 5 minus. Add the garlic, scallions, and pineapple and cook until fragrant, 30 seconds. Add the reserved sauce, stirring to coast.

Cook to blend the flavors, a few minutes longer.

Serve hot.


Yield: Serves 4

Recipes: Vegan, Tempah, Parve, Kosher

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