by Robin Robertson, Quick−Fix Vegan
Fragrant hoisin sauce and a touch of sugar provide the sweet, and the sriracha brings the heat in this flavorful tempeh stir-fry that lends itself equality well to seitan or extra-firm tofu. It's great served over rice or quinoa with vegetables on the side; my preference would be to add some steamed broccoli or carrots to the tempeh mixture just before serving, to coat with the sauce. For a sauce that leans to the spicy, use two teaspoons sriracha instead of just one − for a sweeter sauce, go with two teaspoons of sugar rather than one.
1 pound tempeh, cut into 1-inch dice
1/2 cup canned crushed tomatoes
1/3 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons orange or pineapple juice
1 to 2 teaspoons light brown sugar
1 to 2 teaspoons sriracha sauce
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 yellow or green bell pepper, diced
3 cloves garlic, minced
4 scallions, minced
1 cup fresh or canned diced pineapple
Steam the tempeh over simmering water for 10 to 15 minutes to mellow the flavor. Set aside and blot dry.
In a bowl, combine the tomatoes, hoisin, soy sauce, vinegar, orange juice, sugar, sriracha, and salt. Mix well and set aside.
Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook until browned, about 5 minutes. Add the bell pepper and cook until softened, about 5 minus. Add the garlic, scallions, and pineapple and cook until fragrant, 30 seconds. Add the reserved sauce, stirring to coast.
Cook to blend the flavors, a few minutes longer.
Yield: Serves 4
Recipes: Vegan, Tempah, Parve, Kosher