Pineapple-Glazed Tempeh Sweet Potatoes Recipe

Pineapple-Glazed Tempeh Sweet Potatoes Recipe

Ingredients

Makes 4 servings

• 1 pound tempeh
• 3 tablespoons soy sauce
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 3 tablespoons olive oil
• 3 large shallots, chopped
• 1 or 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 2 teaspoons grated fresh ginger
• 1 cup pineapple juice
• 2 teaspoons light brown sugar Juice of 1 lime

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Transfer it to a shallow bowl
3. Add 2 tablespoons of the soy sauce, coriander and turmeric, tossing to coat
4. Set aside
5. In a large skillet, heat 1 tablespoon of the oil over medium heat
6. Add the tempeh and cook until browned on both sides, about 4 minutes per side
7. Remove from the skillet and set aside
8. In the same skillet, heat the remaining 2 tablespoons oil over medium heat
9. Add the shallots and sweet potatoes
10. Cover and cook until slightly softened and lightly browned, about 10 minutes
11. Stir in the ginger, pineapple juice, the remaining 1 tablespoon soy sauce and sugar, stirring to combine
12. Reduce heat to low, add the cooked tempeh, cover and cook until the potatoes are soft, about 10 minutes
13. Transfer the tempeh and sweet potatoes to a serving dish and keep warm
14. Stir the lime juice into the sauce and simmer for 1 minute to blend the flavors
15. Drizzle the sauce over the tempeh and serve immediately

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