Pineapple Tempeh

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 garlic cloves, crushed
• 1 1/2 inches gingerroot, peeled grated
• 1/2 cup braggs liquid aminos or 1/2 cup tamari
• 6 tablespoons pure maple syrup
• 1/4 teaspoon corase black pepper
• 1/8 teaspoon coarse black pepper
• 1/3 cup water
• 1 tablespoon extra virgin olive oil
• 1 1/2 lbs tempeh
• 1 1/2 tablespoons extra virgin olive oil
• 1 cup crushed pineapple with juice
• 2 green onions, chopped
• 2 tablespoons cornstarch
• 2 tablespoons water
• parsley
• 1 red bell pepper, halved

Recipe

• 1 combine marinade ingredients in an 8-inch baking dish. set aside.
• 2 score tempeh on both sides, making diagonal cuts 1/4-inch deep and 1/4 inch apart. repeat in the opposite direction to form a diamond pattern. scoring helps the tempeh to absorb the marinade.
• 3 cut the tempeh into 6 portions then spread out in marinade dish and turn coating evenly. cover dish and marinate for 2 to 6 hours while turning pieces frequently.
• 4 heat olive oil then using a slotted spatula, lift tempeh from marinade place in skillet and brown for 1 to 2 minutes on each side over high heat. remove to a serving dish and set aside.
• 5 pour remaining marinade into the skillet and add pineapple with its juice and the green onions. bring to a boil.
• 6 combine cornstarch and water in a small cup or bowl and pour into boiling pineapple mixture a little at a time, stirring constantly, until thickened to desired consistency, about 1 minute. pour over browned tempeh.
• 7 for valentines day or romantic dinner:.
• 8 using a cookie or canape cutter, cut 3 large hearts and 2 small hearts from the bell pepper, and dice about 1/4 cup of remaining red bell pepper.
• 9 decorate plate with parsley and arrange the hearts attractively just before serving.