Hawaiian Stir-Fried TempehTotal servings: 5
500 g tempeh
1 large onion, chopped
1 can pineapple pieces
2 Tbs vegetable oil
1 clove garlic, crushed
2 green or red pepper, cut in rings
1 large carrot, sliced
1 small cans of peas
1 small cauliflower, broken in small pieces
1 Tbs soy sauce
1 Tbs corn starch
Cut the tempeh in small cubes and fry in the oil until brown. Add the chopped onion and crushed garlic and continue frying until the onion are soft.
Stir-fry the fresh vegetables. Add the drained peas and the pineapple juice. Cover and cook for 5-10 minutes. Add the pineapple pieces, soy sauce and the starch dissolved in a bit of water. Bring to boil and heat a few seconds until tickened.
Serve with rice.