Who say Tempeh is boring. Bon appetit...
Ingredients
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons teriyaki sauce (or hoisin sauce)
1 teaspoon maple syrup or honey
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon vegetable oil or olive oil
8 ounces tempeh (chopped into cubes)
1 medium onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
2/3 cup pineapple (diced), optional
1 tablespoon sesame seeds, for garnish, optional
3 tablespoons scallions (chopped), for garnish, optional
Steps to Make It
In a small bowl, whisk the rice vinegar, soy sauce, teriyaki or hoisin sauce, maple syrup or honey, garlic, and ground ginger. Set aside.
Heat 1 tablespoon of oil in a large skillet and add tempeh. Heat for a few minutes on each side until lightly browned. If you have a non-stick skillet, you can omit the oil and just pan-fry the tempeh a bit to give it a head start.
Add the onion and green and red bell pepper and heat for a minute or two, then add the rice vinegar mixture, stirring to coat the tempeh and vegetables well.
Cook until vegetables are just tender, about 3 more minutes, then add in the pineapple and heat for another minute or two, stirring frequently.
Sprinkle the sesame seeds and scallions over the top of the stir-fry.
No comments