Bring some asian flavours to your menu at home with this tasty and easy recipe. Tempeh can simply be substituted with tofu so don't be afraid to use your favourite plant-based protein!
1 package of tempeh
multi-colored bell peppers, 2-3 large (diced)
1 chili, deseeded if preferred for less heat (minced)
1 can of pineapple rings or chunks in juice (reserve 2-3 rings and the pineapple juice.)
1/4 cup low-sodium soy sauce
2 tbsp coconut aminos
1/2 tbsp grated ginger
1 tbsp maple syrup
1 tbsp cornstarch
cooked rice, to serve
chopped fresh cilantro, to serve
Place tempeh block in a shallow bowl, pour boiling water until covered and let it sit for 10-15 minutes. This step is optional but it helps remove some of the bitterness.
Add the reserved pineapple rings, pineapple juice, ginger, soy sauce, coconut aminos, maple syrup and corn starch to a blender and blend until smooth.
Remove tempeh from the water and also cut into large bite-sized pieces.
Heat up a wok or sauté pan, add a small amount of avocado (or other cooking) oil and stir-fry bell peppers until lightly charred. Add chili, tempeh and pineapple pieces and cook until lightly charred but cooked through.
Pour sauce into the pan, bring to a boil and cook for a few minutes until thick and a bit sticky. Stirring frequently to prevent lumps in the sauce and to prevent burning.
Serve hot over freshly steamed rice and garnish with some fresh cilantro. Enjoy!
Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to encourage people from around the world to eat more plant-based food.