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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 3 servings The following items or measurements are not included below: vegetable stock 1 can pineapple chunks |
||
| Calories 326 | ||
| Calories from Fat 166 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1017mg | 42% | |
| Potassium 587mg | 16% | |
| Total Carbohydrate 25.6g | 8% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 7.8g | ||
| Protein 18.4g | 36% | |
Ingredients
- 250 g tempeh
- 1 cup vegetable stock
- 3 tablespoons tamari
- 2 tablespoons canola oil
- 1 can pineapple chunk
- 2 green peppers
- 1 onion
- 1 tablespoon maple syrup (or honey)
- 2 tablespoons cornstarch
- 1/4 cup vinegar
Directions
1
Cut tempeh into thin cubes of 2 cm.2
Add the vegetable stock and tamari and let it cook for 10 minutes.3
Drain tempeh, reserving liquid for sauce.4
Heat a skillet and bake tempeh in the oil until lightly browned.5
Drain the pineapple chunks, adding the liquid to the sauce.6
Add sliced pepper and onion and bring to boiling point and let it cook for one minute.7
Drain.8
Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.9
Bring to a boil.10
Stir in the honey or syrup.11
Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.12
Cook until thickened and bubbly.13
Then add peppers, onion, pineapple and tempeh.14
Serve with hot rice.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains
- Main Ingredient > Beans > Soy/Tofu > Tempeh
- Cuisine > Asian
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Taste/Mood
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Wildjoy
On Jun 24, 2008
If not for the confusing directions I would have given this recipe 5 stars. However it turned out fabulous! Even my 2 year old granddaughter loved it and she is a picky eater. I added celery and carrots to the mix. I also used raw sugar instead of honey and served it on brown rice which gave it a wonderful flavor and texture that complimented the tempeh.
From: VegBear
On Jan 18, 2006
Somewhat confusing language, but the result PURE YUMMMM!! This is a nice light dish, I tempurah batterd the tempeh and it was perfect!
From: Emma-Jane
On Mar 8, 2005
I found this recipe rather difficult to follow. Here's what I did. I poached the tempeh in the tamari/stock mixture, drained it and then fried the tempeh in a little oil in a pan on top of the stove. When it was browned, I threw in the onion, capsicum and pineapple, with the addition of broccoli, carrots and zucchini. Next time I will use the honey, because it needed a little more sweetener. I didn't have white vinegar, so I used cider vinegar. On the whole though, it tasted great. I presumed maizena was cornflour.
From: qsvegan
On Jul 25, 2006
Tempeh is made of soybeans, not tofu and rice. It's a staple protein source of many cultures, particularly in Indonesia. The soybeans are essentially allowed to mold with a particular fungus.
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