Sweet and Spicy Tempeh Pineapple and Pepper Stir-Fry
Ingredients
- 1 package of tempeh
- Multi-colored bell peppers (e.g., 1 large and about 10 mini)
- 1 chili (seeded for less heat)
- 1 can of pineapple rings or chunks in juice
- 1/4 cup low sodium soy sauce
- 2 tbsp coconut aminos
- 1/2 tbsp ginger paste or grated ginger
- 1 tbsp maple syrup
- 1 tbsp cornstarch
Served with
- Rice
- Fresh cilantro
Preparation
Place tempeh block in a shallow bowl, cover with boiling water, and let it sit for 10-15 minutes to reduce bitterness, though this step is optional.
Prepare rice, clean and cut bell peppers into bite-size pieces, and dice chili.
If using pineapple rings, cut them into large pieces, reserving 2-3 rings and the pineapple juice.
Add the reserved pineapple rings, juice, ginger, soy sauce, coconut aminos, maple syrup, and cornstarch to a blender and blend until smooth.
Remove tempeh from the water and cut into large bite-size pieces.
Heat a wok or sauté pan, add a small amount of avocado or other cooking oil, and stir-fry bell peppers until lightly charred, then add chili, tempeh, and pineapple pieces and continue stir-frying.
Pour the sauce into the pan, bring to a boil, and cook for a few minutes until thick and sticky.
Serve with rice and fresh cilantro, if desired.
