Recipe By: Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat Alternatives

3 tablespoons sugar or a natural sweetener
3 tablespoons white wine vinegar
3 tablespoons ketchup
3 tablespoons vegetable stock
1 tablespoon low-sodium tamari
1 1/2 teaspoons cornstarch
2 tablespoons corn oil
1 pound poached tempeh -- cut into 1/2 x 1-iinch cubes
1 tablespoon minced scallion
1 large garlic clove -- minced
2 teaspoons minced fresh ginger

Combine sugar, vinegar, ketchup, stock, tamari, and cornstarch in a small bowl; stir well. Heat oil in a skillet over medium-high heat. Add tempeh, scallion, garlic, and ginger; saute about 2 minutes, or until tempeh is golden brown. Reduce heat to medium, add sweet-sour mixture. Saute until ingredients are well combined and sauce has thickened, about 1 minute.
"Tempeh replaces pork in this tangy interpretation of a Chinese restaurant classic. Serve over rice and enjoy."

(0)