I love ‘sweet and sour’ Chinese dishes so whipped up this easy dish and served it on rice noodles. A quick dinner for during-the-week-busy-ness! This recipe feeds 3 people (or 2 hungry people).
1 pack of tempeh, cut into 2-3cm cubes
3/4 cup of vegetable stock
2 tablespoons of tamari/gluten-free soy sauce
1 tablespoon of vegetable oil
1 tablespoon of sesame oil (use more vegetable if you don’t have sesame oil)
1/2 fresh large pineapple, cut into small chunks (or 1 small can if pineapple isn’t in season)
1 green or red capsicum cut into 2-3cm pieces
1 onion, roughly chopped
Any greens of your choice – I added spring onion, silverbeet and green beans
2 tablespoons of brown sugar
1/4 cup apple cider or rice-wine vinegar
1 tablespoon of tomato sauce/ketchup, optional
1 tablespoon of corn flour
1. Add soy sauce and vegetable stock to a large frypan or wok. Add tempeh cubes and braise for 10 minutes.
2. Remove tempeh from the stock and drain on a large tea towel or paper towel. Soak up any extra moisture as you’re about to add it to oil and don’t want the oil spitting all over you!
3. Remove the broth mixture from the pan and set aside to cool (you’ll need it for the sauce).
4. Clean the wok/frypan and heat up the sesame/vegetable oil mixture. Add the tempeh and lightly stir fry the tempeh until brown (3-5 minutes).
5. Add the onion and capsicum and any greens to the wok/frypan. Stir fry until cooked. Remove from heat.
6. To make the sauce – heat the pineapple pieces, vinegar, sugar and soy sauce in a small saucepan. Bring to a simmer and add the corn flour (I like to make the corn flour into a paste first with a teaspoon or two of water in a separate bowl, it combines easier without the lumps). Sauce will begin to thicken almost immediately, so keep stirring.
7. Once sauce has thickened, add to tempeh and vegies and stir through. Yum!
8. Serve on rice or rice noodles.
An original for Vegematarian based on a few recipes found on the inter-ma-net.