Sweet and sour tempeh with peppers and pineapple, basmati rice

Ingredients

For 1 serving

• Tempeh130 g
• Bell peppers120 g
• Pineapple80 g
• Onion40 g
• Rice vinegar1 tablespoon
• Ketchup15 g
• Soy sauce1 teaspoon
• Cornstarch1 teaspoon
• Peanut oil2 teaspoons
• Basmati rice45 g

Contains: gluten, nuts, soy,

Method

1. Bring a small pan of water to the boil, rinse the basmati rice and cook it over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile cut the tempeh into 1.5 cm cubes; wash the peppers, remove the seeds and pith and cut into squares of about 2–3 cm; peel the onion and cut it into similar squares; cut the pineapple into chunks.
3. In a small bowl mix the rice vinegar, ketchup, soy sauce, cornflour and half a glass of cold water until the cornflour has dissolved.
4. Heat half the groundnut oil in a large pan or wok over medium-high heat and brown the tempeh for 5 minutes, turning, until golden and crisp; set aside.
5. Add the remaining oil and stir-fry the peppers and onion over high heat for 4 minutes, until glossy but still crisp; add the pineapple and stir-fry for 1 minute.
6. Pour in the sauce, return the tempeh and stir for 1–2 minutes, until the sauce thickens and turns glossy. Serve with the rice.