When I saw Tempea food's Instagram story that about the teriyaki tempeh and pinapple, reminded me sweet and sour pork. I didn't like it with pineapple when I was a kid, but now, I like it. It makes sense the pineapple brings good acidity and sweetness. However. I didn't make it for long..I even forgot about it. Then, I came up with this recipe. Vegan sweet and sour...tempeh balls. People use ketchup for the sauce..but my recipe doesn't. You can add it if you desired. Ingredients : about two servings <Tempeh balls> Flax seed, 1 Tbsp Water, 1/4 cup Tempeh, 100g, crushed Small onion, 1/4 piece , diced in small Corn starch, 3 Tbsp Corn meal, 1Tbsp Sesame paste(Tahini), 1 Tbsp Salt and pepper to taste Oil to fry Corn starch for dusting the balls <Sweet and sour vegetables> - Veggies - Onion, small, 1/4 piece, cut in bite size Carrot, 1 piece, cut in bite size Celery, 1 steak,cut in bite size Red pepper, 1 piece,cut in bite size Pine apple, 1/4 pound, cut in bite size Button mushrooms, tiny ones, half hands full Garlic, 1 piece, minced Ginger, 1/4 inch, minced - sauce - Corn starch, 1/4 cup Veggie stock or water, 1 cup Apple cider vinegar, 1/2 cup Maple syrup, 3 Tbsp Soy sauce, 3 Tbsp Salt and pepper to taste Method: Make the tempeh balls. Perheat the oven to 400F. Put all ingredients together and mix well until you can make the shape. Make them into balls, and dust with corn starch. Pan fry them with frying oil, with keep rolling them time to time. Once it got a colour, line them to a sheet pan with a parchment paper, put in the oven for 30 min. Make sweet and sour vegetables.
Mix all of the sauce ingredients in a bowl, set aside. Fry onions first until they reached slight transparent, and add carrots, keep frying for a while, then add celery, red peppers and mushrooms, pineapples.( About 20 min, until the carrot get slightly soft) Put the sauce liquid into the pan, keep stirling until the sauce got lightly set. Finishing with salt and pepper, take out the balls from the oven, and mix into the sauce.
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AuthorTomoko Tahara A.K.A.#cookhatter Archives
March 2019
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Links<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant The birds and beets : Cafe Pizzeria bufala:Pizzeria Cacao Vancouver:Modern latin The mackenzieroom:Modern coastal Pourhouse:Bar Pizzeria farina:Pizzeria <Cafes> Birds and beets <Food suppry> Tempea food: tempeh maker <Restaurant in Japan> Bon Gout: Bakery and wine Bar Pancho:Spanish tapas Takanoya :Gastro pub |