Pineapple Tempeh
Sweet, savory, and packed with plant-based protein, Pineapple Tempeh is a vibrant dish that blends tropical flavors with an umami punch. This recipe pairs golden, crispy tempeh with juicy pineapple chunks and a tangy-sweet sauce made from soy sauce, maple syrup, and ginger. Red bell peppers add a burst of color and crunch, while sesame seeds and green onions provide the perfect garnish. Quick to prepare with just 15 minutes of prep time, this dish is ideal for busy weeknights and easily customizable to serve over steamed rice or noodles. Whether you're looking for a healthy vegan dinner option or a new way to enjoy tempeh, Pineapple Tempeh delivers bold flavors and wholesome satisfaction in every bite.
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Recipe Information
Ingredients
- 8 oz tempeh
- 1 cup canned pineapple chunks (packed in juice)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tsp cornstarch
- 2 tbsp water
- 1 red bell pepper, diced
- 2 green onion, sliced
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp neutral oil (for cooking)
- 4 servings cooked rice or noodles (for serving)
Instructions
Cut the tempeh into bite-sized cubes.
In a medium bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, and grated ginger to create a marinade.
Add the tempeh cubes to the marinade and let it sit for at least 10 minutes (or up to 1 hour for more flavor).
In a small bowl, whisk together the cornstarch and water to create a slurry and set it aside.
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the tempeh, reserving the marinade, and sauté for 5-7 minutes until golden brown. Remove the tempeh from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the diced red bell pepper and sauté for 3-4 minutes until slightly softened.
Add the pineapple chunks (with their juice) and the reserved marinade to the skillet. Stir to combine.
Pour in the cornstarch slurry and cook for 2-3 minutes, stirring frequently, until the sauce thickens.
Return the cooked tempeh to the skillet and toss to coat it in the sauce. Cook for an additional 2 minutes to heat through.
Remove the skillet from heat and sprinkle the sliced green onions and sesame seeds on top for garnish, if desired.
Serve the Pineapple Tempeh over cooked rice or noodles. Enjoy!
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 61.0 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
