Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 (8-ounce) blocks of tempeh into 1-inch cubes and place them in a large bowl.

2. 2

   In a separate small bowl, whisk together 2 tablespoons of liquid smoke, 1.5 teaspoons of Hawaiian sea salt, 1 cup of pineapple juice, 1/4 cup of soy sauce, 2 tablespoons of packed brown sugar, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger.

3. 3

   Pour the prepared marinade over the tempeh cubes, add 1 medium thinly sliced yellow onion, and toss gently to ensure all tempeh pieces are well coated; allow it to marinate for at least 30 minutes, or preferably 2 hours, in the refrigerator.

4. 4

   Line the bottom and sides of a slow cooker with 2 large sheets of banana leaves, if using, ensuring they overlap and extend beyond the rim, then pour in the marinated tempeh mixture.

5. 5

   Cover the slow cooker, either with the banana leaves folded over or with its lid, and cook on low for 4 to 6 hours, or until the tempeh is tender and has absorbed the robust flavors.

6. 6

   Carefully remove the tempeh and serve warm, perhaps shredded slightly with a fork to mimic traditional kalua pork, along with the rich cooking liquid.