Recipes in the world of Flavilo

Sweet and sour tempeh in jar

Sweet and Sour Tempeh

Sweet and sour tempeh is a healthy and exciting plant-based dish that combines the nutty flavor of fermented soybeans with a sweet and tangy taste. Tempeh traditionally comes from Indonesia and is becoming increasingly popular in vegetarian and vegan cuisine. The vinegary, slightly sweet, and spicy brine enhances the natural texture of the tempeh while preserving its nutritional value. If you love fermented foods and unique pickles, be sure to try this recipe!

Prep Time 15 min
Preparation 5 min
Total 20 min
290 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g Tempeh
⭕ 200 ml White Wine Vinegar
⭕ 200 ml Water
⭕ 60 g Honey
⭕ 50 g Brown Sugar
⭕ 1 tsp Salt
⭕ 1 Cinnamon Stick
⭕ 3 Cloves
⭕ 5 g Ginger
⭕ 50 ml Lemon Juice

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    Allergen Information
    SoySoy
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    Preparation Steps

    1

    Slice the tempeh thinly or into cubes to allow the pickling liquid to penetrate easily.

    2

    Bring a pot of water to a boil and add the tempeh. Cook for 2-3 minutes, then drain and let it cool.

    3

    Meanwhile, in another saucepan, combine the white wine vinegar, water, honey, brown sugar, and salt. Heat over medium heat until the sugar is completely dissolved.

    4

    Add the cinnamon stick, cloves, thinly sliced ginger, and lemon juice. Simmer over low heat for 3 minutes to allow the flavors to meld.

    5

    Place the blanched tempeh into sterilized jars and pour the hot sweet and sour brine over it.

    6

    Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to develop.

    7

    Serve cold as a unique sweet and sour pickle or as a side dish to vegetarian meals.