Ingredients
14 oz. (400g) tempeh
2 tbsp. vegetable oil
1 red onion, sliced
1 red bell peppers, sliced
1 green bell pepper, sliced
4 slices pineapple, chopped
1 green onion, sliced, garnish
1 tsp. sesame seeds, garnish
For the sauce
60 1⁄4 cup (ml) pineapple juice
60 1⁄4 cup (ml) rice vinegar
2 tbsp. tomato puree
2 tbsp. maple syrup
3 tbsp. tamari sauce
2 cloves, garlic, minced
1 tsp. root ginger, grated
1 tsp. corn starch
Directions
Step 1
Cut the tempeh into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a pot over a medium-high heat and cook the tempeh until golden brown. Once the tempeh is golden, add water to cover half the height of the tempeh pieces and steam on low heat until all the water has evaporated. Remove the tempeh from the pot and set aside.
Step 2
Place all the sauce ingredients into a small bowl and mix until well combined.
Step 3
Now add the remaining 1 tablespoon of oil to the pot and cook the red onion, bell peppers and pineapple on a medium-high heat for 2-3 minutes. Add the cooked tempeh back into the pot and pour over the sweet and sour sauce.
Step 4
Lower the heat and continue cooking until the sauce has thickened.
Step 5
Serve the sweet and sour tempeh, garnished with green onion and sesame seeds.
