Instructions: 4 SERVINGS VEGAN

Thai cooking instructor Nancie McDermott says that in Thai cookery, sweet-and-sour dishes are very popular and much lighter than their Chinese counterparts. The sauce in this dish is a flavorful juice, perfect for seasoning a dish of plain boiled rice.

Heat wok or large, deep skillet over medium-high heat for 30 seconds. Add oil and swirl to coat pan. Add garlic and toss for about 10 seconds. Add tempeh, toss well, and spread it out in a single layer. Cook, turning once, until lightly browned, about 1 minute on each side.

Add cauliflower and toss well to coat with other ingredients. Add stock and cook, tossing occasionally, until cauliflower is tender, 2 to 5 minutes. Add onion, soy sauce, vinegar, sugar and salt and toss well.

Cook for 2 minutes. Add cucumber and cook for 1 minute, tossing once. Add cherry tomatoes, toss well, and cook until heated through, about I minute.

Transfer to a serving platter and serve hot or warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.