Sweet and Sour Tempeh Stir Fry

By Luke Jones. Follow him on Twitter and Facebook. 

Sweet and Sour

Serves: 1-2                                                                         Cooking time: About 30 minutes


Image from Jshontz

I have always been a bit sceptical about tofu. Maybe it’s the whole GMO thing… Maybe it’s the debates about the effects on your hormones, or the high phytate levels… Maybe it’s the fact that it’s pretty processed, or it may even just be that squidgy texture…

After a bit of investigation, I recently came across tempeh; an Indonesian food made from fermented soy beans. Unlike tofu, tempeh is quite firm and has a bit of a nutty flavour. It’s more easily digested than other tofu, and is much less processed. It’s also quite high in calcium, and is packed full of protein too, if that floats your boat…

Anyways, tempeh goes pretty well in most Asian dishes. So here’s my plant based twist to the classic Sweet and Sour. Simple, healthy, cost effective, and tastes pretty good too.

Go for it.


  • Brown basmati rice
  • Tempeh
  • 1/2 Pineapple
  • 1 Red pepper
  • 4 Spring onions
  • 1 Handful of mushrooms
  • 1 Head of pak choi
  • 2 Garlic cloves
  • 1-2 Inch of root ginger
  • 2 TBSP Tomato puree
  • 1 TBSP Low salt tamari
  • 1 TBSP Rice vinegar
  • 1 TBSP Maple or Date syrup


  1. Put the brown rice on to boil, you’ll add it in later.
  2. Chop your pepper, onions, mushrooms, garlic, and ginger. Sautee in a little water in your pan for 10 minutes.
  3. Chop the pineapple and tempeh into cubes, and slice your pak choi. Add into the pan too, letting them cook through for another 10 minutes.
  4. Add in your tomato puree, tamari, maple syrup and rice vinegar and stir through for another 5 minutes.
  5. Add in the basmati rice, and cook for a few more minutes, then enjoy!

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Luke Jones

Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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