Recipe by That is Dr House to you
Passionate Pineapple Tempeh from Vegetarians in Paradise that you can use for Valentines Day if you follow garnish directions.
Top Review by Nikoma
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.
- 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
Directions See How It's Made
- 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.