Pineapple Tempeh Recipes
MUSHROOM PINEAPPLE FRIED BROWN RICE WITH TEMPEH
This was made entirely from leftovers I had in the fridge last night. I'm a sucker for NEVER letting anything go bad in the fridge, especially yummy leftover veggies like mushrooms, red peppers, scallion and juicy pineapple! Simmering the tempeh cubes in some tamari or soy sauce gives the cubes a real rich flavor. I might add a drop or two of liquid smoke next time.
Provided by Kozmic Blues
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the block of tempeh into 1/2 " cubes.
- In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
- Simmer for about 10 minutes.
- In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
- Toss in the pineapple and simmered tempeh cubes.
- Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
- Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.
Nutrition Facts : Calories 172.6, Fat 6.2, SaturatedFat 1.1, Sodium 677.1, Carbohydrate 21.6, Fiber 2.2, Sugar 4.1, Protein 10.3
PINEAPPLE TEMPEH
Passionate Pineapple Tempeh from Vegetarians in Paradise that you can use for Valentines Day if you follow garnish directions.
Provided by That is Dr House to
Categories Tempeh
Time 8h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine marinade ingredients in an 8-inch baking dish. Set aside.
- 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.
- 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.
- 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.
- Pour remaining marinade into the skillet and add pineapple with its juice and the green onions. Bring to a boil.
- 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.
- For Valentines Day or romantic dinner:.
- 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.
- Decorate plate with parsley and arrange the hearts attractively just before serving.
Nutrition Facts : Calories 365.4, Fat 18, SaturatedFat 3.3, Sodium 14.7, Carbohydrate 35.2, Fiber 0.9, Sugar 18.9, Protein 21.6
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