Give chicken the night off and swap it for Better Nature tempeh, in our easy Sweet & Sour fakeaway. Golden tempeh original pieces dusted in a little cornflour are quickly stir-fried until crisp, then crunchy fresh veg, bell peppers, onions and juicy pineapple are cooked in our glossy sweet & sour sauce. The tempeh's unique texture means it soaks in all that sweet-and-sour deliciousness, giving you a dish that will have everyone looking for the recipe. Serve it with your favourite rice or noodles. We also love this as a stand-alone dish.
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
bell pepper 2 (chopped)
onion 1 (chopped)
spring onions 4 (chopped)
Better Nature original tempeh 400 g (torn)
cornflour 2 tsp
pineapple chunks 200 g
ketchup 4 tbsp
sweet chilli sauce 4 tbsp
white wine vinegar 2 tbsp
basmati microwave rice 500 g
sesame seeds 2 tbsp (toasted)
Method
Prep the ingredients
Chop the bell peppers and onion. Thinly slice the spring onions (keep to garnish the finished dish).
Cook the sweet & sour tempeh
Tear the Better Nature original tempeh into bite-sized pieces, add it a bowl, sprinkle over a little cornflour then toss it together so all the pieces are coated.
Heat a dash of oil in a large frying pan or wok over a medium high heat, add the tempeh and cook for 5 minutes until starting to turn golden brown then transfer from the pan.
Heat another dash of oil in the same pan, add the bell pepper and onion and cook for a few minutes. Stir in the pineapple chunks and cook for a minute. (keep the juice from the pineapple tin for the glaze).
In a bowl mix together the ketchup, sweet chilli sauce, white wine vinegar, cornflour and 2 tbsp of the pineapplejuice from the tin. Mix vigorously.
Add the tempeh back into the pan with the sweet & sour sauce.
Toss well to coat all the tempeh and heat it through. If needed you can add a dash of water to the pan.
Cook the rice
If serving with rice, cook the basmati microwave rice according to the packet instructions.
Plate Up
Plate up the sweet & sourtempeh with the rice, scatter over the spring onions and sesame seeds, then tuck in!
