For our first home-cooked meal I made sweet and sour tempeh, adapted from the totally amazing Blossoming Lotus cookbook, called "Vegan World Fusion Cuisine." Great recipes from an inspiring restaurant in Portland, Oregon.
Sweeet and Sour Tempeh
1lb tempeh, cut into 1/2 inch cubes
2 tblsp, sesame oil
1 small yellow onion
2 tblsp. ginger, peeled and chopped finely (I used a little extra and it was delicious)
1 red bell pepper, diced
1 cup water
10 oz unsweetened apricot preserves (use less, if sweetened, or it will be cloying)
2 tblsp. arrowroot powder, dissolved in 1/4 cup water
5 tblsp. soy sauce
1 tblsp. mellow miso
1 tblsp. mirin
1/4 tsp. crushed red pepper flakes
2 tsp. cilantro, finely chopped
In a large sautee pan, heat the oil on medium heat, with the onions, ginger an bell pepper. Stir until onions start to be translucent. Add water and apricot preserves. Cook for 10 minutes, stirring occasionally.
Add the arrowroot mixture and stir to blend.
Add tempeh and simmer till hot.
I served with brown rice, steamed corn on the cob and garlic green beans. Would have been excellent with a big green side salad as well.
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