Posted on by Gaia

Sweet and Sour Tempeh

This is a very easy, yet tasty, recipe to make. It requires only a very few ingredients and a frying pan or skillet (or an oven, if you prefer it baked).

You can prepare your marinade in advance and marinate tempeh overnight, so you’ll just have to cook it on the next day.

Serves 2, but last time I made, I had it all by myself…

200gr Tempeh

1/4 cup ACV

1 tbsp Tamari

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

1 tsp Ginger Powder

1 tsp Turmeric Powder

1/4 tsp Black Pepper

1/2 tsp Maple Syrup (or a few drops Liquid Stevia, if you want to go sugar free)

Himalayan Salt

Cayenne Pepper

Coconut Oil

Halve your tempeh and then halve each half again.
Mix ACV, Tamari, salt, spices and maple syrup/stevia and prepare your marinade.
Add tempeh to your marinade, making sure it is entirely covered. Set aside for at least 30-40 mins (or overnight).
In a frying pan or skillet, heat up some coconut oil and fry tempeh on each side, until golden and crispy.
I love adding some yeast extract to my tempeh, for an extra nutty and cheesy taste…