Classic Chinese dish right? Sweet & sour chicken or veggies or tofu or whatever... But with all the garlic & union it's not really bloat-friendly if you suffer from IBS like I do. Lucky you if you can eat unions & garlic without getting pregnant 🤰 haha. Soooo this is my take on the sweet & sour tradition! I used tempeh, since it's fermented soy beans and that is also very good for you gut as it contains pro-biotics! This dish is tangy, spicy (don't add too much Chili like I did the first time 😆), sweet & above all just delicious!
🌱Ingredients:
◾️ 1 block of organic tempeh
◾️ 1 tbsp garlic olive oil* (this is gut-friendly and super tasty!)
◾️ pinch of salt & black pepper
🌶Sauce:
◾️ 120ml pineapple juice
◾️ 60ml rice vinegar
◾️ 100ml water
◾️ 4 tbsp tomatoe puree
◾️ 1 tbsp dark soy sauce
◾️ 2 tbsp sriracha / chili sauce
◾️ 3 tbsp maple syrup
🥦Veggies (feel free to use other veggies):
◾️ 1 tbsp sesame oil
◾️ 200g broccoli
◾️ 2 long red bell peppers
◾️ 200g Chinese cabbage
◾️ 1 slice of ginger
◾️ 1 can of slices pineapple (or use fresh if ur not lazy)
🍚Sides:
◾️ black rice
◾️ lemon slices
👩🏻🍳Method:
Preheat the oven to 180C and line a baking tray with baking paper. Slice the tempeh into cubes/strips and add some oil, salt & pepper on top. Put the tempeh in the oven for about 15 min.
Add all the sauce ingredients to a small sauce pan and mix well. Let it simmer on low heat for about 5 minutes.
Heat some oil in a wok pan and starry the veggies for about 2 minutes. Then add the sauce and if you want crunchy tempeh, don't add the tempeh, if you don't mind, add the tempeh now as well, so the tempeh will also be sweet & sour!
Serve with rice & lemon slices! Absolutely amazing! 🤩
Let me know, do you like tempeh? 👇🏻
Follow me for more! @jengoesnuts
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