Sweet and sour pineapple tempeh with jasmine rice

Ingredients

For 1 serving

• Tempeh150 g
• Jasmine rice35 g
• Pineapple100 g
• Bell peppers100 g
• Red onion40 g
• Rice vinegar15 ml
• Tomato paste1 teaspoon
• Brown sugar5 g
• Tamari1 tablespoon
• Cornstarch5 g
• Peanut oil7 g

Contains: nuts, soy,

Method

1. Rinse the jasmine rice until the water runs clear and cook it in plenty of boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile cut the tempeh into roughly 2 cm cubes, the red onion and the deseeded peppers into 2 cm pieces and the peeled pineapple into chunks.
3. Make the sauce: mix the rice vinegar, tomato purée, brown sugar, tamari, cornflour and half a glass of cold water until smooth.
4. Heat the peanut oil in a large frying pan over medium-high heat and brown the tempeh for 5–6 minutes, turning, until crisp on all sides.
5. Add the onion and peppers and stir-fry for 3 minutes over high heat, until tender-crisp, then add the pineapple and stir-fry for 1 minute.
6. Pour in the sauce and stir for 1–2 minutes, until it thickens and turns glossy; serve with the rice.