Hot Hawaiian Tempeh
Asia meets Hawaii in this sweet and spicy dish. Serve it as a side dish or atop brown rice or couscous.
8 ounces tempeh, halved in thickness and cut into 1-inch strips
1 small onion, sliced
1/2 bell pepper, sliced
1 stalk celery, sliced
1/2 cup sliced mushrooms
1/2 cup pineapple chunks, drained
1 tablespoon reserved pineapple juice
1 tablespoon sesame oil
3 tablespoons soy sauce
2 tablespoons honey
1/8 teaspoon garlic granules
1/2 teaspoon ginger root powder
2 tablespoons sesame seeds
Place tempeh strips, onion, bell pepper, celery, mushrooms, and pineapple in a small baking dish.
Combine remaining ingredients (except sesame seeds) in a small bowl and pour over the tempeh and vegetables. Cover and refrigerate for several hours.
Heat oil in a heavy skillet. Sauté mixture until lightly browned. Sprinkle with sesame seeds and serve.
As prepared, each serving contains 230 calories, 12g total fat, 0mg cholesterol, 470mg sodium, 22g total carbohydrate and 13g protein.