I made this super delicious tempeh pineapple stir fry almost by accident because I only had a few items left in the fridge (I challenged myself not to go grocery shopping before everything was used up first) and it turned out oh so good! 😍
Easy to make, delicious and you only need a handful of ingredients!
𝐒𝐰𝐞𝐞𝐭 ‘𝐧 𝐒𝐩𝐢𝐜𝐲 𝐓𝐞𝐦𝐩𝐞𝐡 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐚𝐧𝐝 𝐏𝐞𝐩𝐩𝐞𝐫 𝐒𝐭𝐢𝐫 𝐅𝐫𝐲
1 package of tempeh
Multi colored bell peppers
(I used 1 large and about 10 mini bell peppers)
1 chili (seeded for less heat)
1 can of pineapple rings (or chunks) in juice
1/4 cup low sodium soy sauce
2 tbsp coconut aminos
1/2 tbsp ginger paste or grated ginger
1 tbsp maple syrup
1 tbsp cornstarch
Place tempeh block in a shallow bowl, cover with boiling water and let it sit for 10-15 minutes. This step is optional but it helps remove some of the bitterness.
Prepare rice in the meantime, clean and cut bell peppers into bite size pieces and dice chili.
If using pineapple rings also cut them into large pieces, reserving 2-3 rings and the pineapple juice.
Add the reserved pineapple rings, 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 size 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 repeat the same step.
At the end pour sauce into the pan, bring to a boil and cook for a few minutes until thick and a bit sticky.
Serve with rice and some fresh cilantro (optional) and enjoy 🧡