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Pineapple Tempeh

Pineapple Tempeh

Ingredients

1 tempeh block 1 1/2 cups frozen pineapple, or fresh if in season oil 1 cup carrots, thinly sliced 2 green scallions thinly sliced 1-2 garlic cloves sliced 1 cup orange juice 1-2 tablespoon chili garlic sauce (found in Asian food section of grocery store) 1/2 onion sliced 2 tablespoon soy sauce 1 tablespoon flour 1 tablespoon vegan sugar, if needed	Advertisements

Preparation
 

Fry up tempeh until crisp. Set aside
to drain off excess oil. Pour out most
oil from pan, leave just enough to
stir fry onions.
Fry onions till translucent, roughly 1-
2 minutes.

Add in the carrots and garlic and
continue to cook for 5 minutes on
medium heat. (You may want to put a
cover on the pan to let them steam at
the same time.)

As this is going on, mix the 2 tablespoons of
soy sauce with the flour, get out all
lumps.

After the five minutes, add the paste
(of soy and flour). As a hint, push
all the veggies out of the way, so
that it can boil by itself. Let the
paste boil for a minute so that the
flour cooks and the chalky taste of
flour goes away.
Add the orange juice and mix everything
together.

Mix in chili garlic sauce
and pineapple chunks. Let this reduce
down. Test to see if sweet enough as
different orange juices are sweeter
than others. If not sweet enough add
some vegan sugar.
Add in the tempeh and green onions.

Serve over rice.

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