Sweet and Sour Tempeh and Vegetables Stir-Fry WFPB No-Oil

Name: Sweet and Sour Tempeh and Vegetables Stir-Fry WFPB No-Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 cups green beans (about 2 large handfuls, chopped into bite size lengths); 2 cups broccoli (florets); 1 yellow pepper; 1 1/2 cups carrots (sliced into thin sticks); 1 cup zucchini (sliced into 2 inch sticks); 1/2 red onion; 1/4 jalapeno (fresh, or 1/8 tsp dried chili pepper. Thinly sliced rounds in half. ); 1 cup canned pineapple (pieces, reserve the juice for the sauce.); 350 g tempeh (slice thinly, in 1.5 inch longs approx); 3 tbsp light soya sauce; 1/2 cup pineapple juice (from the canned pineapple); 1/4 cup pineapple pieces (canned); 3 cloves garlic; 1 tsp ginger (powdered, or a thumb and a half sized piece of fresh ginger); 3 tbsp tomato paste; 2 1/2 tbsp cornstarch; 5 tbsp white wine vinegar (or rice vinegar); 3 tbsp honey (or agave syrup); 1/4 cup water; 365 g wide noodles; 1/2 cup water; 2 tbsp soy sauce

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 6

Author : Jeanette

tempeh tempeh stir fry

Sweet and Sour Tempeh and Vegetables Stir-Fry WFPB No-Oil

Instructions

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Step 1

No oil is required. Stir frequently and cook the vegetables uncovered.

Step 2

Taste test the sauce, make sure there is enough garlic and ginger for your liking. If it is too thick add 1/4 cup water or more pineapple juice.

Step 3

Once the vegetables are half cooked (you can tell because the onions are soft, but the larger veggies are still crunchy to a fork), add the blended sauce to the wok/skillet.

Step 4

Remember to stir the noodles too.

Step 5

Cook for 5-7 more minutes after bubbling, or until the vegetables are just cooked, and still somewhat crisp. Do not overcook or they will be sad and soggy.

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