Ingredients:
250 g tempeh
1 cup vegetable stock
3 tablespoons tamari
2 tablespoons canola oil
1 can pineapple chunks
2 green peppers
1 onions
1 tablespoon maple syrup ( or honey)
2 tablespoons cornstarch
1/4 cup vinegar
Directions:
Cut tempeh into thin cubes of 2 cm.
Add the vegetable stock and tamari and let it cook for 10 minutes.
Drain tempeh, reserving liquid for sauce.
Heat a skillet and bake tempeh in the oil until lightly browned.
Drain the pineapple chunks, adding the liquid to the sauce.
Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
Drain.
Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
Bring to a boil.
Stir in the honey or syrup.
Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
Cook until thickened and bubbly.
Then add peppers, onion, pineapple and tempeh.
Serve with hot rice.
Servings: 3
Time preparation: 30 min.
Time total: 30 min.