Sweet and Sour Tempeh

Name: Sweet and Sour Tempeh
Yield: serves 2
Ingredients: 2 teaspoons sesame oil; 1 cup white rice; Two 8-ounce packages tempeh, cut into bite-size cubes; 1/4 cup teriyaki sauce; 1 cup fresh or canned cubed pineapple; 1/2 large sweet onion, sliced; 1/2 yellow bell pepper, cored, seeded, and cut into strips; 1/2 green bell pepper, cored, seeded, and cut into strips; 1 cup cherry or grape tomatoes; 2 tablespoons chopped fresh cilantro, optional

December 9, 2011

The Dutch discovered tempeh in Indonesia in the 1600s, but it has been used in Java for a thousand years. Tempeh is a fermented food made from partly cooked soybeans inoculated with spores of a friendly mold so that it transforms into a cheeselike product. It is firm with a slightly yeasty flavor until it soaks up whatever flavors you add, just as tofu does. Tempeh may be made with soybeans only or with soy and a grain such as rice, barley, or quinoa. Find it in the refrigerated section of the health food store, near the fresh tofu. I’m not a fan of cilantro, but it is a traditional ingredient in some Asian cooking styles. Use it in this recipe or leave it out, whichever you prefer.

Recipe notes

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