1 Block Plant Power Organic Tempeh, cubed
1 tbs Olive Oil
Pinch Sea Salt & Pepper
1/2 cup/120ml Pineapple Juice
1/4 cup/60ml Rice Wine Vinegar or White Wine Vinegar
1/2 cup/120ml Water
1 clove Garlic, minced
2 tbs Sriracha
4 tbs Tomato Puree
1 tbs Soy Sauce
3 tbs Maple Syrup
1 tbs Cooking Oil
2 Carrots, peeled & chopped fine
1/2 Red Pepper, sliced fine
1/2 Yellow Pepper, sliced fine
1 Red Onion, sliced fine
Thumb-sized Piece of Ginger, sliced fine
Handful Broccoli Florets, I used tender-stem.
3 rings Pineapple, cut into chunks
Wedge of Lime
MethodWatch Tutorial Video
Pre heat your oven to 180 degrees C and line a baking tray with greaseproof paper.
Place the cubed tempeh on the tray, drizzle over the oil & sprinkle over the seasoning, then pop the tempeh into the oven to roast for 15 minutes.
In a small saucepan add all the sauce ingredients, and mix well. Place the saucepan over a low heat to bubble away for 5 minutes.
Heat a wok or large frying pan over a high heat and add a little oil.
When the pan is hot add the vegetables. Wok fry the vegetables for 2-3 minutes before adding the pineapple chunks. A couple minutes later add the sauce & roasted tempeh to the wok & mix well.
Serve the sweet & sour tempeh and vegetables with rice, a sprinkle of sesame & a wedge of lime.