Recipes by Category All Recipes New Recipes Popular Recipes Vegan Food & Cooking Forum Recipe Photos Latest Recipe Reviews Submit Recipe
Search Members Forum Chat Room Member Blogs Member Photo Gallery Calendar My Profile and Settings My Messages
Links Directory New Links Hot Links Add a Link Modify a Link
 
 
 13,000+ Recipes
Forums
Everything
 
Advanced Search

Welcome Guest

Username:
Password:


Register for an account.
Forgot your password?

Vita-Mix 5200 & Super 5200

Vita-Mix Super 5200

Free Standard Shipping with code: 06-004229



My Recipe Box My Grocery List My Meal Planner
VegWeb.com  |  Recipes  |  Tofu, Tempeh, Seitan and Textured Soy Protein  |  Tempeh  |  Pineapple Tempeh « previous next »
Pages: [1]
Current Rating: **** Select a rating:

This recipe has 2 photos.
View Photos
Add a photo to Pineapple Tempeh


Photo by Rivers


Photo by TinTexas

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by lfinkels, 07/14/05

Pineapple Tempeh

Ingredients (use vegan versions):

    1 tempeh block
    1 1/2 cups frozen pineapple, or fresh if in season
    oil
    1 cup carrots, thinly sliced
    2 green scallions thinly sliced
    1-2 garlic cloves sliced
    1 cup orange juice
    1-2 tablespoon chili garlic sauce (found in Asian food section of grocery store)
    1/2 onion sliced
    2 tablespoon soy sauce
    1 tablespoon flour
    1 tablespoon sugar, if needed

Directions:

Fry up tempeh until crisp. Set aside to drain off excess oil. Pour out most oil from pan, leave just enough to stir fry onions.  Fry onions till translucent, roughly 1-2 minutes.

Add in the carrots and garlic and continue to cook for 5 minutes on medium heat. (You may want to put a cover on the pan to let them steam at the same time.)

As this is going on, mix the 2 tablespoons of soy sauce with the flour, get out all lumps.

After the five minutes, add the paste (of soy and flour). As a hint, push all the veggies out of the way, so that it can boil by itself. Let the paste boil for a minute so that the flour cooks and the chalky taste of flour goes away.  Add the orange juice and mix everything together.

Mix in chili garlic sauce and pineapple chunks. Let this reduce down. Test to see if sweet enough as different orange juices are sweeter than others. If not sweet enough add some vegan sugar.  Add in the tempeh and green onions.

Serve over rice.

Serves: 2-3

Preparation time: 20 minutes


By the way, I cut up the tofu into fairly small pieces (bite size), but you may cut it in any manner you desire. If you are more health conscious than I am, you can also broil the tempeh in a hot oven and spray each side of the tempeh with a light oil spray. Flip after five minutes, and cook them until firm and crisp. That way you get a similar texture, but less calories. Make sure to watch them carefully if you cook them this way as they can easily burn. I hope that you all enjoy.

Archived comment by: lfinkels
oooo, I made this for my friends and my boyfriend and it was a big hit.  the boy was licking his plate wishing there was more.  thank you!

Archived comment by: kT22A



Logged
lfinkels
Member

Offline Offline

Posts: 4


Lovely, lovely

Gender: Female
View Profile Personal Message (Offline)
« Reply #1 on: June 14, 2006, 06:29:33 PM »

Recently returned to this favorite recipe of mine and used pineapple juice instead of oj. Mmmmm. Allows the pineapple flavor to shine!
Logged
VeggieTart
Member

Offline Offline

Posts: 5


I'm not this skinny in real life

Gender: Female
View Profile Personal Message (Offline)
« Reply #2 on: June 23, 2006, 11:58:10 AM »

Wow, this is really great.  I didn't have enough frozen pineapple, so I threw in some mango, and it has a fabulous sort of Asian flavor that I love.  The instructions could be a little clearer, and it would be nice to have ingredients listed in the order they are used, but I will absolutely make this recipe again.
Logged
rkathleen
Member

Offline Offline

Posts: 47


View Profile Personal Message (Offline)
« Reply #3 on: January 10, 2007, 07:50:51 PM »

How much tempeh should I use? My local store sells blocks of it in more than one size.
Logged
TinTexas
VegFriends Subscriber

Offline Offline

Posts: 1232


At the San Antonio Zoo - I'm a butterfly

Gender: Female
View Profile Personal Message (Offline)
« Reply #4 on: January 26, 2007, 08:47:04 PM »

I liked  this a lot but hubby didn't.  The leftovers were even better for lunch the next day.  I used pineapple juice instead of orange juice but otherwise followed the recipe fairly closely.
Logged
baking_fiend
Member

Offline Offline

Posts: 36

Gender: Female
View Profile Personal Message (Offline)
« Reply #5 on: February 14, 2007, 12:29:16 AM »

yum! it kinda reminded me of sweet & sour chinese dishes. definitely use pineapple instead of oj (i used canned pineapple and just added the juice from the can) and i added some broccoli and capsicums. delicious!
Logged
Rivers
Member

Offline Offline

Posts: 19


Gender: Female
View Profile Personal Message (Offline)
« Reply #6 on: June 25, 2007, 06:39:50 PM »

This was very easy to make. I used pineapple and orange juice and I added a green bell pepper and a red bell pepper too. The family said it's "good but not fantastic" and next time I make it to double the sauce. I believe adding the extra veggies may have called for that. I should have thought of that  Roll Eyes
Thanks for sharing!
Logged
rockia
Member

Offline Offline

Posts: 24

View Profile Personal Message (Offline)
« Reply #7 on: August 11, 2007, 05:10:53 PM »

not that good,   didn't taste like I expected at all, and most went to waste Sad
Logged
sugarkitty
Member

Offline Offline

Posts: 59

View Profile Personal Message (Offline)
« Reply #8 on: September 21, 2007, 02:18:39 PM »

suprisingly bland. i would have to add a lot more spices.... and i even did it a bit differently -- i diced the tempeh into 1/2 inch cubes - then i made a paste with the soy sauce, pressed my garlic, and added about 1 tbsp chili powder - i added this paste to the tempeh and lit it marinate for about 30 minutes. Then i fried it all up - Then I just did the rest with carrots, etc and combined it all - it looked really good - it was just kind of blah! that's all i can say. I think if I make it again I will use 4 to 6 cloves garlic and maybe more chili powder b/c it was just so not tasty for me. We ended up using the leftovers in tortillas but had to add curry ketchup to spice it up. Undecided
Logged
aziz_esroh
Member

Offline Offline

Posts: 407


Gender: Female
View Profile Personal Message (Offline)
« Reply #9 on: December 05, 2007, 01:25:05 PM »

I can't believe I forgot to review this. I made it for thanksgiving dinner, and people ate almost all of it! I used a bell pepper, as well as using pineapple juice instead of orange. I thought it was really good--I'm not sure why other people aren't liking it. Oh, and I mis-read the directions, and left the tempeh in while everything else cooked. I only put a little oil in the bottom of the pan to fry it, so didn't have to pour any out as it was all absorbed. Maybe if I had removed the tempeh and added it back in it would have been more bland--this way was easier anyway. Yum!
Logged
aziz_esroh
Member

Offline Offline

Posts: 407


Gender: Female
View Profile Personal Message (Offline)
« Reply #10 on: February 16, 2008, 12:05:15 AM »

I just made this again, but subbed firm tofu for the tempeh (tofu was on sale at TJ's). I fried the onions and garlic in a tiny amount of oil (2 tsp), added tofu, then continued with the recipe. I threw in some tomato as well as the green bell. Fabulous.
Logged
Pages: [1]
VegWeb.com  |  Recipes  |  Tofu, Tempeh, Seitan and Textured Soy Protein  |  Tempeh  |  Pineapple Tempeh « previous next »
    Jump to:  



    Users Online

    330 Guests, 19 Users (15 Hidden)


    Users online with photos:

    Veg Tommy
    vegan

    EmilySara
    vegan

    JimG
    vegan

    KissMeKate