Sweet-and-Sour Hawaiian Tempeh

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* Exported from MasterCook *

 

Sweet-and-Sour Hawaiian Tempeh

 

Recipe By :Earl Mindell's Soy Miracle Cookbook

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 8 oz package Lightlife Soy or Three Grain Tempeh

1 teaspoon sesame or canola oil

2 carrots -- thinly sliced

1 cup unsweetened pineapple juice

3 tablespoons low-sodium soy sauce

2 garlic cloves -- minced

2 teaspoons grated fresh ginger

1 tablespoon rice wine vinegar

1 tablespoon honey

1 medium red bell pepper -- julienned

1 medium green bell pepper -- julienned

1 cup broccoli florets

1 8 oz can unsweetened pineapple chunks

2 teaspoons cornstarch - dissolved in 1/4 cuup water

1/4 cup slivered almonds

 

Steam the tempeh for 15 minutes.

Cut tempeh into eight 1 1/2-inch squares. Cut each square in half to form 16

triangles, then slice each triangle crosswise so it is 1/4-inch thick.

Heat the oil in a nonstick skillet and saute the tempeh pieces for about 5

minutes on each side.

Add the carrots, pineapple juice, soy sauce, garlic, and ginger to the skillet.

Simmer, covered, over low heat for 10 to 15 minutes.

Add the vinegar, honey, peppers, broccoli, and pineapple. Simmer, covered, for

5 minutes.

Add the cornstarch mixture and cook 1 minute longer.

Serve over steamed rice or noodles. Garnish with almonds.

 

 

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Per serving: 151 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g

Protein; 25g Carbohydrate; 0mg Cholesterol; 471mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0