Prep 0 mins
Cook 8 hrs
Passionate Pineapple Tempeh from Vegetarians in Paradise that you can use for Valentines Day if you follow garnish directions.
- 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
- 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
- 1 red bell pepper, halved
- Combine marinade ingredients in an 8-inch baking dish. Set aside.
- 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.
- 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.
- 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.
- Pour remaining marinade into the skillet and add pineapple with its juice and the green onions. Bring to a boil.
- 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.
- For Valentines Day or romantic dinner:.
- 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.
- Decorate plate with parsley and arrange the hearts attractively just before serving.
This was basically a sweet and sour tempeh recipe. I guess i was expecting more of a pineapple sauce of some kind. A bit on the sweet side. Next time I'll add a bit more pepper and maybe throw in some peas.