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Pineapple Tempeh

What you need: 

1 tempeh block
1 1/2 cups frozen pineapple, or fresh if in season
oil
1 cup carrots, thinly sliced
2 green scallions thinly sliced
1-2 garlic cloves sliced
1 cup orange juice
1-2 tablespoon chili garlic sauce (found in Asian food section of grocery store)
1/2 onion sliced
2 tablespoon soy sauce
1 tablespoon flour
1 tablespoon sugar, if needed

What you do: 

Fry up tempeh until crisp. Set aside to drain off excess oil. Pour out most oil from pan, leave just enough to stir fry onions. Fry onions till translucent, roughly 1-2 minutes.
Add in the carrots and garlic and continue to cook for 5 minutes on medium heat. (You may want to put a cover on the pan to let them steam at the same time.)
As this is going on, mix the 2 tablespoons of soy sauce with the flour, get out all lumps.
After the five minutes, add the paste (of soy and flour). As a hint, push all the veggies out of the way, so that it can boil by itself. Let the paste boil for a minute so that the flour cooks and the chalky taste of flour goes away. Add the orange juice and mix everything together.
Mix in chili garlic sauce and pineapple chunks. Let this reduce down. Test to see if sweet enough as different orange juices are sweeter than others. If not sweet enough add some vegan sugar. Add in the tempeh and green onions.
Serve over rice.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

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I loved this :) Great flavors! everything combined nicely into a tastey treat for me and my boyfriend. THANK YOU!!!!

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I just made this again, but subbed firm tofu for the tempeh (tofu was on sale at TJ's). I fried the onions and garlic in a tiny amount of oil (2 tsp), added tofu, then continued with the recipe. I threw in some tomato as well as the green bell. Fabulous.

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I can't believe I forgot to review this. I made it for thanksgiving dinner, and people ate almost all of it! I used a bell pepper, as well as using pineapple juice instead of orange. I thought it was really good--I'm not sure why other people aren't liking it. Oh, and I mis-read the directions, and left the tempeh in while everything else cooked. I only put a little oil in the bottom of the pan to fry it, so didn't have to pour any out as it was all absorbed. Maybe if I had removed the tempeh and added it back in it would have been more bland--this way was easier anyway. Yum!

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suprisingly bland. i would have to add a lot more spices.... and i even did it a bit differently -- i diced the tempeh into 1/2 inch cubes - then i made a paste with the soy sauce, pressed my garlic, and added about 1 tbsp chili powder - i added this paste to the tempeh and lit it marinate for about 30 minutes. Then i fried it all up - Then I just did the rest with carrots, etc and combined it all - it looked really good - it was just kind of blah! that's all i can say. I think if I make it again I will use 4 to 6 cloves garlic and maybe more chili powder b/c it was just so not tasty for me. We ended up using the leftovers in tortillas but had to add curry ketchup to spice it up. :-\

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not that good,  didn't taste like I expected at all, and most went to waste :(

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This was very easy to make. I used pineapple and orange juice and I added a green bell pepper and a red bell pepper too. The family said it's "good but not fantastic" and next time I make it to double the sauce. I believe adding the extra veggies may have called for that. I should have thought of that  ::)
Thanks for sharing!

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yum! it kinda reminded me of sweet & sour chinese dishes. definitely use pineapple instead of oj (i used canned pineapple and just added the juice from the can) and i added some broccoli and capsicums. delicious!

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I liked  this a lot but hubby didn't.  The leftovers were even better for lunch the next day.  I used pineapple juice instead of orange juice but otherwise followed the recipe fairly closely.

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How much tempeh should I use? My local store sells blocks of it in more than one size.

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