world-kuliner

ingredients:

1/2 lb package tempeh
1 cup vegetable broth
3 tablespoons tamari or soy sauce
1 1/2 tablespoons olive oil
2 teaspoons sesame oil
1 can pineapple chunks (retain juice)
2/3 cup water
1 green bell pepper, chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tablespoon raw sugar or pure maple syrup
2 tablespoons arrowroot or cornstarch
1/4 cup vinegar
6 cups cooked brown rice

Directions:

Cut the tempeh into 1/2 inch cubes.
Mix broth and tamari in a saucepan.
Add the tempeh cubes and let them poach for about 10 minutes on medium heat. Don't stir too often or the cubes will break apart.
Scoop tempeh from broth mixture and set aside. Reserve the broth mixture for sauce.
Heat oils in a skillet on medium-high heat. Add drained tempeh and stir-fry until lightly browned. Scoop tempeh out of pan and set aside.
In a saucepan combine the broth/tamari mixture, water, pineapple juice, sugar, bell pepper, onion, celery and carrot. Heat on medium-high for about 3 minutes stirring often.
Stir cornstarch into vinegar and pour it into the sauce, stirring constantly. Heat and stir until thick and bubbly.
Stir in pineapple chunks and tempeh.
Serve over brown rice.