Sweet and Sour Tempeh
1 package tempeh, cut into 1 inch cubes
¾cup vegetable broth
2 tbsp soy sauce
2 tbsp olive oil
1 can pineapple chunks (15 oz)
1 green or red bell pepper cut into 1inch squares
1 yellow or white onion, chopped
2 tbsp brown sugar
¼cup vinegar (cider or white)
1 tbsp corn starch
In a skillet, braise tempeh in broth and soy sauce for ten minutes.
In a separate skillet, sautee the tempeh in olive oil until browned, about 3-5 minutes, reserving broth and soy sauce mixture, as you'll use this to make the sauce.
To make the sauce, add the juice from pineapple, cornstarch, vinegar, and sugar to the broth and soy sauce, and bring to a simmer. Add peppers and onions to sauce. Sauce will begin to thicken almost immediately, so keep stirring.
Once sauce has thickened, reduce heat, add tempeh, combine well and serve over rice.
Makes three large portions..
Note: When tested, this recipe was served with quinoa, which also worked out well
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