Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of tempeh into 1-inch cubes and prepare all your vegetables and pineapple as directed.

2. 2

   Whisk together 0.25 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 tablespoon of fresh grated ginger, 2 cloves of minced garlic, and 1 teaspoon of sesame oil in a small bowl to create the sauce.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat until shimmering, then add the tempeh cubes and stir-fry for 5-7 minutes until they are golden brown on all sides.

4. 4

   Add 1 cup of chopped red bell pepper, 1 cup of chopped green bell pepper, and 0.5 cup of sliced yellow onion to the wok and continue to stir-fry for 3-4 minutes until the vegetables are crisp-tender.

5. 5

   Pour in the prepared sauce along with 1.5 cups of fresh pineapple chunks and bring the mixture to a gentle simmer, allowing it to cook for 2 minutes so the flavors can thoroughly meld.

6. 6

   In a separate small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then stir this slurry into the wok, cooking for 1-2 minutes until the sauce thickens to your desired consistency.

7. 7

   Garnish the Tempeh Shoyu Pineapple Wok Toss with 2 tablespoons of chopped green onions and 1 teaspoon of toasted sesame seeds before serving immediately with steamed rice.