Sautéed Tempeh with a Sweet and Sour Sauce

Tempeh is one of the most underrated vegan sources of protein. Originating in Indonesia in the 1800s, tempeh is made from soybeans fermented into a cake/block with Rhizopus oligosporus (a fungus). Rhizopus helps in the production of lactic acid and is good for digestion. Tempeh, like tofu, can be made in a lot of different ways. Personally, I prefer sautéing it over medium heat, as it retains the taste of tempeh best.

This sautéed tempeh recipe with a simple sweet and sour sauce is an easy, quick, and must-try starter that goes well with tempeh’s creamy taste and crumbly texture. You can top it off with vegetables of your choice and serve with rice or any other main.

Here is a simple and easy-to-prepare the sweet and sour sauce 

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