Quick Recipe: Tempeh with Pineapple

Tempeh. Unless you're a vegetarian, have vegetarian family and friends, or frequent natural foods stores, tempeh might be a new food for your tastebuds. But then again, if you have had the opportunity to try this fermented soybean protein, you know its appeal. Its one-of-a-kind flavor. It's nutty. It's tangy. It just so happens that a QQM subscriber recently searched for something to make with tempeh. Yes, she found some tempeh recipes here on QQM, but she wrote that she was looking for something else ... looking for "something stir-fried with tempeh."  (They are not sandwich people -- not even open-face Reuben folks.)

Hmmm, a sweet 'n sour stir-fry could be good ... apple juice, vinegar, soy sauce ... but we were out of apple juice. We did have some crushed pineapple though. So pineapple it was. Then I got totally carried away and tossed half the can of crushed pineapple on top of the browning slices. But it was wild abandon gone right: for golden-braised tempeh with pineapple is a winning combo. Best of all, it can be mixed 'n matched with any veggies or grain you have on hand. I just happened to have some lovely colorful peppers in hues of orange and red (but that's usually not the case). Often it's straight up carrots, onions, and maybe a green pepper. Sauté the veggies in a second pan while the tempeh is cooking and it's a quick dinner solution. I happen to like the sweetness that the pineapple adds to the bite of tempeh's fermented soy flavor ... how 'bout you? Tempeh with Pineapple. Is it something you'd go for?