Serves 4 - Can be made Oil Free by swapping the sesame oil for vegetable broth.
Tempeh Health Benefits - Tempeh has 18 gm of Protein per 100 gm serving and it may decrease cholesterol levels, oxidative stress and appetite while improving bone health. Tempeh also contains prebiotics, which may improve digestive health and reduce inflammation.
500ml Vegetable Stock
3-4 Cups of Basmati Rice - Cooked
300gm Tempeh – Cut into Cubes
¼ tsp Chilli Flakes - Optional
½ Red Onion - Sliced
2 Garlic Cloves - Minced
1 Red or Green Capsicum – Cut into Cubes
1 ½ tbsp Sesame Oil (replace with vegetable stock for oil-free)
Fresh or dried Coriander – Optional
¼ Cup Tomato Sauce
¼ Cup Rice Vinegar
1 tbsp Tamari or Soy Sauce
2 tbsp Maple Syrup
1 tbsp Corn Flour Mixed With 2 tbsp Cold Water
¼ Cup of Water
Hot Tip – Boil vegetable stock first and add cubed tempeh into pot to boil for 10 minutes. This removes any bitterness the tempeh might have whilst also adding rich flavour to your tempeh. This also gives you time to prep all the other ingredients.
In a bowl whisk all sauce ingredients together and set aside.
In a large pan heat sesame oil over medium heat (if you wish to not add any oil, simply heat 2 tbsp of vegetable stock instead).
Stir in Chilli flakes, garlic, onion and capsicum and sauté for 3 mins.
Drain the tempeh and add into the pot with chilli flakes, garlic, onion and capsicum.
Cook for 6-7 minutes until vegetables are nice and tender.
Add in your sauce and pineapple cubes.
Cook for another 2-3 mins until all the ingredients are evenly coated.
Finally serve in a bowl over cooked rice and add coriander to garnish