Sweet & Sour Tempeh

1. Mix all the ingredients for the sauce in a large bowl until the cornstarch has dissolved. Set aside.
2. If using frozen tempeh, make sure it’s completely thawed. Slice the tempeh into 1-inch cubes. Transfer to a shallow bowl and season with the soy sauce and garlic. Mix well and leave to marinate for at least 5 minutes.
3. Pan-fry the tempeh using neutral oil over a medium-high heat. Once cooked, transfer to a bowl.
4. Using the same pan, add the onion and ginger for 1-2 minutes until the onions are translucent.
5. Add the bell pepper and cook for 2 minutes.
6. Add the pineapple chunks and cook for 1 minute.
7. Add the pan-fried tempeh back into the pan.
8. Lower the heat to medium. Give the sweet and sour sauce another mix since the starch tends to sit at the bottom.
9. Pour the sauce into the pan. Mix well and leave to simmer over a medium heat for 2-3 minutes. Continuously mix until the sauce thickens. Taste the tempeh and season with some soy sauce or salt, if desired.
10. Garnish with chopped coriander, if desired, and enjoy with rice or noodles.

Notes

Pineapple - if using pineapple chunks in syrup, it can be even sweeter so you can adjust the sugar accordingly and start with 3 tbsp. If using fresh pineapple, slice into 1″ (2.5 cm) cubes then use pineapple juice of your choice.

Ketchup - some ketchup brands have more or less sugar and also vary in acidity, so you can also adjust the sugar to suit your preferred sweetness and acidity for the sauce.