Sweet and Sour Tempeh

Ingredients

• 1 block Tempeh
• 1/2 cup Pineapple juice
• 1/4 cup Rice vinegar
• 3 tbsp Maple syrup
• 2 tbsp Ketchup (soy-free)
• 1 tbsp Coconut Aminos
• 2 tbsp Cornstarch
• 1 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1 Red bell pepper
• 1 Green bell pepper
• 1/2 Onion

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Cut the 1 block of tempeh into 1-inch cubes. In a medium bowl, toss the tempeh cubes with 1 tablespoon of cornstarch, 1 teaspoon of garlic powder, and 1/2 teaspoon of ginger powder until each cube is evenly coated. Spread the coated tempeh in a single layer on a baking sheet.
3. 3Place the baking sheet with the tempeh into the preheated oven at 375°F (190°C). Bake for 20 minutes, carefully flipping the tempeh cubes halfway through the baking time, until they are golden brown and crispy.
4. 4While the tempeh bakes, prepare the sauce. In a medium saucepan, whisk together the 1/2 cup of pineapple juice, 1/4 cup of rice vinegar, 3 tablespoons of maple syrup, 2 tablespoons of ketchup (soy-free), 1 tablespoon of coconut aminos, and the remaining 1 tablespoon of cornstarch. Cook this mixture over medium heat, stirring constantly, for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.
5. 5Cut the 1 red bell pepper and 1 green bell pepper into 1-inch pieces. Cut the 1/2 onion into 1-inch chunks. Place a large wok or a large skillet over medium-high heat. Add the 1 red bell pepper pieces, 1 green bell pepper pieces, and 1/2 onion chunks to the hot wok or skillet and stir-fry for 3-5 minutes, until they are slightly tender but still have a bit of crispness.
6. 6Add the baked tempeh cubes to the wok or skillet with the vegetables. Pour the thickened sweet and sour sauce over the tempeh and vegetables. Toss everything together gently for 1-2 minutes, until the tempeh and vegetables are well coated in the sauce.
7. 7Serve the sweet and sour tempeh immediately while hot.

Substitutions

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