Name: Vegetarian Sweet & Sour Pork
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 120 g Tempeh (cubed); 1 tsp Garlic Powder (or freshly minced garlic); 1 1/2 Tbsp FairPrice Light Soy Sauce; 1 Egg (whisked); 1/2 cup Cold Water; 3 Tbsp Corn Flour; 2 Tbsp FairPrice Plain Flour; 1 tsp Baking Powder; 2 tsp FairPrice Fine Salt; 3 cups Potato Starch (add more if needed to fully coat); 1/3 cup FairPrice Tomato Ketchup; 1 Tbsp FairPrice Light Soy Sauce; 1/3 cup Distilled White Vinegar; 1/2 cup Pineapple Juice or Syrup (from a pack or can of pineapples); 1 1/2 Tbsp Corn Flour; 1/3 cup Water (room temperature); 1 dash Ground black pepper; 1/4 cup White Sugar (adjust according to desired sweetness); 1 Onion (medium-sized, quartered); 1 tsp Garlic (minced); 1 tsp Ginger (minced); 1 Red Capsicum (seeded and sliced into squares); 1 Green Capsicum (seeded and sliced into squares); 1 Yellow Capsicum (seeded and sliced into squares); 1 can Pineapples (cut or pre-cut into chunks)

Vegetarian Sweet & Sour Pork

Level

easy

Cooking

15 min

Preparation

25 min

Ingredients

Servings

Tempeh (cubed)	120 g
Garlic Powder (or freshly minced garlic)	1 tsp
FairPrice Light Soy Sauce	1 ¹⁄₂ tbsp
Wet Mixture
Egg (whisked)	1
Cold Water	¹⁄₂ 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	¹⁄₃ cup
FairPrice Light Soy Sauce	1 tbsp
Distilled White Vinegar	¹⁄₃ cup
Pineapple Juice or Syrup (from a pack or can of pineapples)	¹⁄₂ cup
Corn Flour	1 ¹⁄₂ tbsp
Water (room temperature)	¹⁄₃ cup
Ground black pepper	1 dash
White Sugar (adjust according to desired sweetness)	¹⁄₄ cup
Stir-fry
Onion (medium-sized, quartered)	1
Garlic (minced)	1 tsp
Ginger (minced)	1 tsp
Red Capsicum (seeded and sliced into squares)	1
Green Capsicum (seeded and sliced into squares)	1
Yellow Capsicum (seeded and sliced into squares)	1
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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