Sweet n Sour Tempeh with Pineapple, Almonds + Bulgur
Those of you who haven’t tried tempeh need to do some experimenting! It’s a really fun product and PERFECT for those of us who like chewy textures. The kind we used is a compacted mixture of soy, brown rice, barley and millet. it comes in one big thick sheet and we usually cut it into cubes. Here’s a link for more info: Three Grain Tempeh. There are a host of other flavors too, but this is the only one Harris Teeter carries.
I chose this as the star ingredient for tonight’s dinner and hit Google for some recipe ideas. I soon found that Sweet n Sour tempeh is a popular combo, so then I started searching for specific recipes. I came across this one at About.com that seemed simple and delicious so we modeled ours after it.
We simmered the chopped tempeh in chicken broth (about 1 cup) + 2 tbsp soy sauce for 10 minutes or so. Then we removed the tempeh and sauteed it in some cooking spray with 1 chopped green pepper and about 10 oz of fresh pineapple (note we didn’t use any olive oil – you didn’t really need it). In the chicken broth sauce pan, we added 1 tbsp brown sugar, 1/2 a can of pineapple juice, 1 tbsp cornstarch and 1/4 cup cider vinegar. It gelled nicely! Lastly, we topped each serving with a sprinkling of toasted almonds and some sriracha hot sauce.
Each portion was served over 3/4 a serving of bulgur (leftover from breakfast).
Tempeh up close and personal – you can see how it’s like rice and stuff compacted into cubes.
From above –
This dinner was about 525 kcal, 17 grams fiber, and 26 grams protein.
My super-big-brunch kept me full all afternoon. I kept waiting for hunger to come to have a snack, but it never did! I didn’t even want to eat anything.
We went for a beautiful 30 minute walk this afternoon – there was a slight breeze and I wasn’t even cold! Imagine that! I’m so excited for spring to come for good. And then summer!!!
After dinner, I had a small bowl of the last of our Edy’s Peppermint ice cream. Guess I’ll have to wait until next winter to have it again. I’ll be happy to wait as long as the cold weather holds off 🙂
Off to take a bath. I didn’t get as much studying done today as I’d liked, so I’ve got to be productive tomorrow. I’ve got a great lunch packed – that’s something to look forward to at least!
Adios!
Kiala says
Adios. Hmmm.
I DON’T SPEAK FRENCH.
I would like some tempeh please.
Brianne says
Isn’t adios Spanish?
Annie says
Im beyond amazed that you made a carton of ice cream last that long, in my house, its usually gone in about a week. I live with four others though, so that helps, and two little kids! Dinner looks awsome though, I basicly had the same thing last night except for tofu. Pineapple is so good mixed in with the rice and tofu!
jenna says
hmm I’ve actually never tried tempeh but your dinner looks like something I would love!! I’ve heard great things about it, I’m just put off by the whole “steaming” or simmering you have to do to it before you even cook with it! ( i think!)
Is it chewier than tofu??
VeggieGirl says
You KNOW how much I have been anticipating your tempeh dinner, and you didn’t disappoint – it looks/sounds fabulous!! Glad you like the tempeh :0)
Have a great night – time to begin a new week already!!
chandra says
I’m so jealous of your ice cream!! I’ve been craving peppermint ice cream for almost two weeks now and I can’t find it in the stores anymore. I knew I should have bought some earlier this winter! 🙂
mel says
adios is spanish for goodbye! haha kath your dinner looks really good!! I had chicken, veggie quiche tonight with green beans a salad and bread!! I also had a piece of angel food cake with blueberries! I know it has a lot of sugar, but how do you feel about angel food cake for an occasional dessert…it could be worse! haah
Mel
jilly says
I know Kath has posted it multiple times but what is that website she uses as basically an online agenda book? I can’t seem to find it. Thanks!
Amanda M says
Hi Kath!
I’ve been a loyal reader of your blog for a while now, but this is my first time posting. As a college student I don’t have much time/money to cook all of your great recipes (although I am HOOKED on oatmeal now and really benefit from seeing how you are able to make the most of your calories!) I went home this weekend to surprise my boyfriend for Valentine’s Day and made your linguine in a red clam sauce recipe – it was really great and made me look like an amazing cook!! 🙂 Keep up the great work!
Amanda
Tina says
Tempeh is yummy! I thought the texture took a little getting use to though.
Kelly T says
haha, pretty sure kiala was just kidding.
Kiala says
Muchos gracias, Kelly.
I miss your blog.
Another Kelly says
Jenna, are you sure you aren’t thinking of seitan? Tempeh can be used pretty much like tofu or the various veggie crumbles. I find it delicious in sloppy joes.
Kath says
Jenna,
Definitely chewier, which I love. I’ve read that you should soak/simmer it because it can be bitter – that’s why my recipe called for 10 minutes of simmering in veggie broth. It also helped hydrate it. But it was no big deal and delicious! I think you’ like it.
Mel,
You’ve got it dead on – I think angel food makes the perfect occasional dessert. It sure beats chocolate layer cake with frosting (but I’m not sure which I’d choose 🙂 ) My mom used to make AF for us when we were little and it would be sitting hot on the stove upsidedown and we’d pick at the crusty top. Yum! Talk about angelic…
Jilly,
I use Google Calendar and Todoist.com to organize my life. Todoist is an online to-do list that you can have as a widget on an iGoogle page. I LOVE it!
Amanda,
So glad the clams in the can didn’t turn you off!! Great that the recipe turned out.
Kath
Sarah C says
Here is a really good angel food dessert I accidentally created one time:
It started off from my moms recipe from weightwatchers which is also yummy! Her recipe was:
1 box angel food cake mix
1 large can crushed pineapple in juice or light syrup
sliced almonds
just mix the fruit with the cake and bake according to the box directions! So good!
Then one time I wanted to make it, but I accidentally got the chunk pinapple in heavy syrup (gross!) so I checked my pantry and I had a can of pumpkin puree…hmm, light bulb!
mix a can of pumpkin puree with the cake mix and bake! it is so moist and delicious!! and easy to jazz up (nuts, preserve glaze, whipped topping, dark chocolate chips!!)
Kath says
Sarah,
Thanks for the tips on angel food!! The pineapple sounds heavenly – like a lighter version of pineapple coconut cake my grandma used to make. I might have to put that on the menu for this weekend…
Kath
mel says
yum..you all are making me want angel food cake again today! haha! When i was younger my mom used to layer it with berries and ff jello (cut it in half and put it in between and on top) then some cool whip on top with more berries or bananas or pineapple! So yum!
Cara says
I have only had tempeh at a restaurant. Looks pretty easy to make though. I might just give it a try soon 🙂 Thanks for the idea.
Kelly L. says
Anyone have any other good Tempeh recipes? I’d like to try it but I HATE sweet and sour sauce. 🙂