Sweet and Sour Tofu Tempeh

I love to eat tempeh, fermented soybeans, a source of probiotics.  Prepared this colourful sweet and sour tofu tempeh with lots of raw vegetables.

Ingredients  (for family of 4)

2 pieces  tempeh, cut into cubes
1              large firm tofu (tau kwa), cut into cubes
1              large tomato, cut into chunks
1              medium sized onion, cut into chunks
1              medium sized cucumber, cut into chunks
1 large     slice of pineapple, cut into chunks
1              red capsicum, cut into chunks

1              clove of garlic, minced
1/2TBS    minced ginger
1TBS       chopped coriander for garnish
1 tsp        black sesame seeds for garnish

Sauce    
4TBS     tomato ketchup 
3/4TBS  apple cider vinegar/rice vinegar
1/2TBS  soy sauce
2tsp       sugar  (add more if prefer sweeter)
1tsp       sesame oil
dash of black pepper
1/3cup   water

thickener
2tsp       tapioca starch / corn starch
1TBS     water
- stir to mix well.

Instructions


1.     Pan fry firm tofu cubes and tempeh cubes.  Put aside.

2.    Heat up a large skillet, add 1TBS of oil, sauté ginger and garlic.
3.    Add onion, fry briefly.
4.    Add tomato and fry briefly.
5.    Add all the ingredients for sauce.  Stir well and bring to a boil.
6.    Pour the tempeh and tofu pieces into skillet.  Mix well.
7.    When the sauce is boiling again, add the thickener.  Turn off the flame and stir to mix well.
8.    Add in cucumber, pineapple and red capsicum.  I refer to add in these vegetables last to minimise the lost of vitamin C.
9.    Stir well to combine.

 10.  Garnish with coriander and black sesame seeds.
11.  Viola!  Serve this Sweet and Sour Tofu Tempeh over hot rice.

Sweet and Sour Tofu Tempeh