Sweet and Sour Pineapple Tempeh
Sweet but sour... simple but delicious... this recipe is perfect for a busy weeknight when you need to feed the family NOW. Add a little more hot sauce than we call for if you're feeling spicy. Serve it all atop your rice of choice.
Ingredients
- 1 Brick of original or red pepper tempeh cut into 1.5 cm cubes
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- ½ white onion chopped
- 4 cloves garlic minced
- 1 can 400ml pineapple tidbits in juice, juice and pineapple divided
Sauce
- ½ cup pineapple juice
- ½ cup pineapple tidbits
- ¼ cup soy sauce
- 1 tbsp ketchup
- 2 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 tsp sriracha hot sauce optional
Instructions
- Steam tempeh on the stovetop for 10 minutes (optional)
- Blend sauce ingredients together with a blender. Set aside
- Heat pan on medium heat. Fry onions and peppers in a neutral oil until soft. Remove from pan and set aside
- Add more oil to the pan and and add tempeh cubes. Sprinkle about 1/4 tsp salt over the tempeh, coat with the oil and salt
- Fry until sides of the tempeh cubes are golden
- Add the fried vegetables, fresh garlic, remaining pineapple tidbits, a good shake of black pepper. Saute for about 2 minutes
- Add the sauce and coat all ingredients. Fry until bubbly/sauce is slightly reduced. 5 minutes
- Serve on top of your choice of rice and garnish with sliced green onions
- ENJOY!!
Notes
This meal is also delicious served over rice noodles!