The Vegan Table: Sweet And Sour Tempeh

Two more recipes to go until I start the autumn recipes again!

I again used Chinese mahogany to replace the onion called for by the recipe.  Other than that, I used corn starch instead of arrowroot powder.

It turned out great!  I was used to the Chinese restaurant’s really tangy and maybe overly sweet “sweet and sour”, but I have no complaint about this one, it was good in its own right.  This yielded me a really good portion, maybe even for more than 4 people!

Others reviewing this dish (people seemed to love tempeh or dislike it, I still like it even just simply pan-fried and with soy sauce):



About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in apricot, autumn, bell pepper, Chinese mahogany/toona, Food and drink, ginger, green beans/string beans, miso, Recipes, red pepper, sesame oil, tempeh, vinegar and tagged , . Bookmark the permalink.

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