Ingredients

• 1 8 oz. package of tempeh
• 3/4 cup vegetable broth
• 2 tablespoons soy sauce
• 1 15 oz. can of pineapple chunks
• 3 tablespoons brown sugar
• 1/4 cup vinegar (apple cider or white)
• 1 tablespoon corn starch
• 1 tablespoon olive oil
• 1 chopped red bell pepper
• 1 chopped yellow or white onion

Directions

1. Cut the tempeh into bite-sized pieces (about 1 inch squares).
2. In a skillet, braise tempeh in vegetable broth and soy sauce for 10 minutes.
3. After tempeh is braised, use a separate skillet to sautee the tempeh in olive oil until browned (about 5 minutes).
4. Using the broth and soy mixture from step 2, add the pineapple juice and chunks, cornstarch, vinegar and brown sugar and simmer.
5. Keep stirring sauce and add the bell pepper and onion.
6. Stir the sauce until it thickens, reduce heat and add tempeh. Combine well and serve over rice.