Sweet and Spicy Tempeh
Mar 30, 2024
Sweet and Spicy Tempeh
Servings: 4-6
Prep Time:5 min
Cooking Time:20 min
FODMAP Rating: medium
You will fall in love with Tempeh with this recipe! If you like a mix of sweet with a little bit of spicy, you will love this recipe.
Ingredients
Rice
1/4 cup soy sauce or coconut aminos for gluten-free
3-4 tbsp maple syrup (less if you don't like it as sweet)
1 tbsp rice vinegar (can swap red wine vinegar)
1 tbsp adobo sauce from a can of chipotle peppers in adobo sauce
3 cloves minced garlic
1 can pineapple chunks
1/2 medium red onion, sliced
1 bell pepper, sliced
about 1/4 teaspoon salt
Optional if choosing to pan fry tempeh:
1 tbsp avocado oil, 1 tsp cornstarch, 1/2 tsp garlic powder, 1/4 tsp dry thyme
Instructions
- Start cooking your rice.
- Prepare your sauce by adding soy sauce, maple syrup, rice vinegar, adobo sauce and garlic in a bowl and whisking it together until well combined.
- Slice your tempeh into desired pieces. you can make them small if you are new to eating tempeh. Or larger squares if you choose to pan fry.
- Add tempeh to a large skillet with enough water to cover your tempeh, salt it (about 1/4 teaspoon salt to the water), and then bring to a simmer for 8 minutes. Drain the water and then place tempeh into a bowl.
- If choosing to pan fry, place the tempeh into a bowl with cornstarch, garlic powder and thyme and toss to coat.
- Water sauté your onions and peppers with a pinch of salt until softened. Add in the pineapple.
- If choosing to pan fry, either push your peppers and onions to the side of the pan, or take them out. Then add oil to the pan and add your tempeh and cook on both sides until golden, about 2-3 minutes per side.
- Mix all the cooked ingredients together, then pour in your sauce and mix everything. Allow the sauce to simmer and thicken around the tempeh for about 2-3 minutes, making sure the sauce coats the tempeh well.
- Salt and pepper to taste.
FODMAP Swap: Take out garlic and onions
Gluten-Free: sub out soy sauce for coconut aminos
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