Vegetarian Sweet & Sour Pork
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Vegetarian Sweet & Sour Pork

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Recipe info icon


15 min
Recipe info icon


25 min
Tempeh (cubed)
120 g
Garlic Powder (or freshly minced garlic)
1 tsp
FairPrice Light Soy Sauce
12 tbsp
Wet Mixture
Egg (whisked)
Cold Water
12 cup
Corn Flour
3 tbsp
FairPrice Plain Flour
2 tbsp
Baking Powder
1 tsp
FairPrice Fine Salt
2 tsp
Dry Mixture
Potato Starch (add more if needed to fully coat)
3 cups
Sweet and Sour Ketchup Sauce
FairPrice Tomato Ketchup
13 cup
FairPrice Light Soy Sauce
1 tbsp
Distilled White Vinegar
13 cup
Pineapple Juice or Syrup (from a pack or can of pineapples)
12 cup
Corn Flour
12 tbsp
Water (room temperature)
13 cup
Ground black pepper
1 dash
White Sugar (adjust according to desired sweetness)
14 cup
Onion (medium-sized, quartered)
Garlic (minced)
1 tsp
Ginger (minced)
1 tsp
Red Capsicum (seeded and sliced into squares)
Green Capsicum (seeded and sliced into squares)
Yellow Capsicum (seeded and sliced into squares)
Pineapples (cut or pre-cut into chunks)
1 can
How to cook
Prepare wet mixture for the tempeh.
  • Mix the ingredients for the wet mixture and set aside.
Marinate tempeh and prepare sweet and sour ketchup sauce.
  • Marinate the cubed tempeh with the garlic powder and light soy sauce. Leave it for 10 mins while you prepare the other ingredients.
  • Add all the ingredients for the “sweet and sour” ketchup sauce into a bowl. Mix well and set aside.
Marinate and coat the tempeh in batter.
  • Coat the marinated cubed tempeh with the wet mixture, and then the dry mixture. Deep fry until golden brown and strain excess oil on several kitchen towels.
Prepare the stir-fry.
  • Heat the oil over high heat. Once hot, sauté the onion, garlic, and ginger for 1-2 mins until the onions are cooked. Add in the capsicums and cook for 2 mins.
  • Add in the pineapple chunks and cook for 1 min.
  • Lower the heat to medium. Give the sweet and sour ketchup sauce a good mix again since the starch tends to sit at the bottom.
  • Pour in the sauce to the pan once it reaches medium heat.
  • Mix well and then leave the sauce to boil for 2 to 3 mins. Continuously mix until the sauce thickens.
Add the deep-fried tempeh back into the stir-fry.
  • Once the sauce has thickened, add in the fried tempeh and immediately mix well in the sauce. Do this quickly so the cubed tempeh can remain crisp.
  • Serve warm on the side with some white rice!
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