Pineapple Tempeh

18 ingredients
9 steps

Ingredients

  • Marinade
  • 3 garlic cloves, crushed
  • 1 1/2 inches gingerroot, peeled grated
  • 1/2 cup Braggs liquid aminos or 1/2 cup 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.

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