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Sweet and Sour Tempeh
with sugar snap peas and peppers over rice

Active: 35 min Total: 35 min
We're learning all about flavors in this flavor post and this dish shows how a bit of sweet and sour makes a delicious stir-fry sauce!
Smarts: For stir-fries, saute the proteins first since they cook differently than the rest of the veggies.


Sweet and Sour Tempeh:
  • Onions - 1 , chopped
  • Sugar snap peas - 1/2 lb , trimmed
  • Garlic - 3 cloves , minced
  • Bell peppers - 2 , sliced ((any color you want))
  • Tempeh - 1 lb , chopped into 1/2" cubes
  • Corn starch - 2 Tbsp + 1 1/2 Tbsp
  • Vegetable broth - 2/3 cup
  • Ketchup - 2 Tbsp
  • Rice vinegar - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Cooking oil - 1 Tbsp + 1 1/2 Tbsp
  • Lemon - 1/2 , juice of
Rice (for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups


  1. Rice - This makes enough for tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
  2. Onions / Sugar snap peas / Garlic / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
  3. Tempeh - Chop into bite-sized cubes. Toss with first part of corn starch and some salt and pepper.
  4. Make stir-fry sauce - Mix together vegetable broth, ketchup, rice vinegar, soy sauce, brown sugar, and second part of corn starch.

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  1. Heat up a wok over medium-high heat. Add first part of cooking oil to wok and then tempeh to heated oil. Saute until tempeh is golden and a bit crispy on the outside, 5 to 6 minutes. Remove from wok and set aside.
  2. Return wok to medium-high heat and add second part of cooking oil. Add onions to heated oil and then saute for 3 to 4 minutes, until softened.
  3. Next add in snap peas with garlic; saute for 1 minute.
  4. Add in peppers and then push all ingredients to the side, forming a donut hole in the middle. Give your stir-fry sauce a stir (to mix up any corn starch that has settled to the bottom) and pour it into the hole. Wait for it to darken, bubble, and thicken (1 to 2 minutes) before adding tempeh back to the wok.
  5. Toss until all ingredients are coated in sauce. Finish with lemon juice and then season to taste with salt and pepper.
  6. Enjoy over rice (remember to save half the rice for tomorrow night).



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