Sweet and sour tempeh with pineapple

Ingredients

For 1 serving

• Tempeh105 g
• Peanut oil1.5 teaspoons
• Pineapple75 g
• Soy sauce1.5 teaspoons
• Rice vinegar1.5 teaspoons

Contains: gluten, nuts, soy

Method

1. Bring a small pan of water to the boil over high heat; meanwhile cut the tempeh into roughly 2 cm cubes.
2. Blanch the cubes for 3 minutes to remove their slightly bitter edge, then drain and pat dry with kitchen paper.
3. Cut the pineapple into pieces of about 1.5 cm; in a small cup mix the soy sauce with the rice vinegar.
4. Heat the groundnut oil in a frying pan over medium-high heat and brown the tempeh for 4–5 minutes, turning, until golden; add the pineapple and cook for 2 minutes, until it starts to caramelise.
5. Pour in the soy and vinegar and cook for another 1–2 minutes, stirring, until the sauce thickens and coats the tempeh and pineapple; serve hot.