How to make it

  • Cut the tempeh into 1/2 inch cubes.
  • Mix broth and tamari in a saucepan.
  • Add the tempeh cubes and let them poach for about 10 minutes on medium heat. Don't stir too often or the cubes will break apart.
  • Scoop tempeh from broth mixture and set aside. Reserve the broth mixture for sauce.
  • Heat oils in a skillet on medium-high heat. Add drained tempeh and stir-fry until lightly browned. Scoop tempeh out of pan and set aside.
  • In a saucepan combine the broth/tamari mixture, water, pineapple juice, sugar, bell pepper, onion, celery and carrot. Heat on medium-high for about 3 minutes stirring often.
  • Stir cornstarch into vinegar and pour it into the sauce, stirring constantly. Heat and stir until thick and bubbly.
  • Stir in pineapple chunks and tempeh.
  • Serve over brown rice.

Reviews & Comments 1

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    " It was good "
    bloomflyshine ate it and said...
    Definitely easy to do and a great looking and tasting dish. my carnivore husband went back for seconds. A bit too sweet for us with the pineapple juice and the sugar and i think the soy/salt was off for us too as the only tempeh that i can find here is already marinated. Only little tweaking things for me to keep in mind if i make this again as it's already really close to takeaway flavour. Cheers just to add this was even nicer as leftovers the next day for lunch !!
    Was this review helpful? Yes Flag
    " It was good "
    lelumarsha ate it and said...
    This was my very first Tempeh dish (my son's too). I am happy to say it was a success! I added a smidge more sweetener to mimic take out sweet and sour sauce. It was delicious! The sesame oil and soy sauce really made the tempeh tasty! Thanks! Highly recommend this recipe!
    Was this review helpful? Yes Flag

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