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Plant-Based-Whole30-Tempeh-Pineapple-Stir-Fry
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4.67 from 3 votes

Tempeh Pineapple Stir Fry

Course dinner, lunch, Main Course
Keyword Plant-based
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

Sauce

  • 2 tbsp coconut aminos
  • 1/2 cup pineapple juice
  • 3 tbsp rice vinegar
  • 1 pinch red pepper flakes
  • 1 pinch ground black pepper
  • 1 tsp sesame oil
  • 2 tsp potato starch or arrowroot powder

Stir Fry

  • 8 oz Lightlife Original Tempeh cubed
  • 2 tbsp avocado oil
  • 1/2 onion chopped
  • 2 tsp ginger minced
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 small zucchini halved and sliced
  • 1 cup cup broccoli cut into small florets
  • 1 cup pineapple chopped
  • 2 green onions sliced
  • Toasted sesame seeds

Instructions

  • MIX sauce ingredients in a bowl.
  • STEAM tempeh on stovetop or in microwave.
    For stovetop: Place steamer basket in a saucepan and fill with water about 1-inch deep, or until the waterline is just below the steamer basket. Bring to a simmer, then add cubed tempeh to steamer basket. Cover and steam for 10 minutes. For microwave: Add cubed tempeh to a microwave-safe bowl with 2 tbsp of water. Cover and microwave for 2 ½ minutes.
  • MARINATE tempeh in 2 tbsp of the sauce for at least 15 minutes.
  • HEAT avocado oil in a deep pan or wok. Add onion, garlic, and ginger and stir fry until onions turn translucent, 3-5 minutes.
  • ADD tempeh, bell pepper, zucchini, broccoli, and pineapple and stir fry another 5 minutes or until the veggies are tender.
  • GIVE the sauce a quick stir, then pour into the pan. Toss well to coat all the ingredients with sauce. Turn off the heat once the sauce thickens.
  • GARNISH with green onions and toasted sesame seeds. If desired, you can serve the pineapple tempeh with cauliflower rice or in lettuce cups.