Pineapple Tempeh

Ingredients

Marinade

• 3 garlic cloves, crushed
• 1 1/2 inches gingerroot, peeled grated
• 1/2 cup Braggs liquid aminos or tamari
• 6 tablespoons pure maple syrup
• 1/4 teaspoon corase black pepper
• 1/8 teaspoon coarse black pepper
• 1/3 cup water
• 1 tablespoon extra virgin olive oil

Tempeh

• 1 1/2 lbs tempeh
• 1 1/2 tablespoons extra virgin olive oil
• 1 cup crushed pineapple with juice
• 2 green onions, chopped
• 2 tablespoons cornstarch
• 2 tablespoons water
• parsley
• 1 red bell pepper, halved

Directions

1. 1

   Combine marinade ingredients in an 8-inch baking dish. Set aside.

2. 2

   Score tempeh on both sides, making diagonal cuts 1/4-inch deep and 1/4 inch apart. Repeat in the opposite direction to form a diamond pattern. Scoring helps the tempeh to absorb the marinade.

3. 3

   Cut the tempeh into 6 portions then spread out in marinade dish and turn coating evenly. Cover dish and marinate for 2 to 6 hours while turning pieces frequently.

4. 4

   Heat olive oil then using a slotted spatula, lift tempeh from marinade place in skillet and brown for 1 to 2 minutes on each side over high heat. Remove to a serving dish and set aside.

5. 5

   Pour remaining marinade into the skillet and add pineapple with its juice and the green onions. Bring to a boil.

6. 6

   Combine cornstarch and water in a small cup or bowl and pour into boiling pineapple mixture a little at a time, stirring constantly, until thickened to desired consistency, about 1 minute. Pour over browned tempeh.

7. 7

   For Valentines Day or romantic dinner:.

8. 8

   Using a cookie or canape cutter, cut 3 large hearts and 2 small hearts from the bell pepper, and dice about 1/4 cup of remaining red bell pepper.

9. 9

   Decorate plate with parsley and arrange the hearts attractively just before serving.