Hawaiian-Style BBQ Tempeh
Servings: 3 servings
Ingredients
- 1 package tempeh
- ½ cup BBQ sauce
- 1 pineapple
- 2 sweet peppers any variety/color
- 1 zucchini
- ½ red onion
- Sauce
- ½ cup BBQ sauce
- 2 Tbsp soy sauce or tamari
- ¼ cup pineapple juice
- ½ tsp ginger minced
- 1 clove garlic minced
- 1 Tbsp cornstarch
Instructions
- Add tempeh to a pan of simmering water for 10 minutes. Pat dry and cut into 1
- inch cubes. Cover in BBQ sauce and let marinate at least 2 hours to overnight.
- Carefully cut the pineapple vertically into two equal pieces. Score the flesh of the
- pineapple horizontally and vertically to help in removing the pineapple flesh.
- Scoop out the pineapple flesh and save to add to vegetable mixture. Be sure to
- leave a small amount of the flesh 1/4 inch attached to the pineapple skin.
- Cut vegetables into 1 inch pieces. Add vegetables and pineapple to a medium
- hot pan and sauté until cooked to desired firmness, 5-8 minutes.
- Tempeh can be cooked along with the vegetables or added to a separate pan to
- develop some color in each side of the tempeh cubes.
- Combine sauce ingredients and stir until smooth.
- Half way through cooking add sauce and combine.
- Bring to a boil. Sauce will thicken.
- Serve in pineapple half, with brown rice.