SWEET AND SOUR TEMPEH

A beautiful and tasty Tempeh classic from The Tempeh Cookbook by Cynthia Bates.

8 oz. Turtle Island Five Grain Tempeh, triangled
1 cup vegetable stock
3 Tbsp. tamari
15 oz. can of pineapple tidbits
1 green pepper cut into 1" squares
1 onion cut into thin half-moons
2 Tbsp. honey
2 Tbsp. arrowroot powder
1/4 cup cider vinegar

1. Cook Tempeh in vegetable stock and 1 Tbsp. tamari at a low boil for 10 minutes. Drain Tempeh, saving liquid for sauce.
2. Heat a skillet with 2 Tbsp. oil and brown Tempeh. Set aside.
3. Drain pineapple tidbits adding liquid to sauce.
4. Add chopped peppers and onions to 1 cup boiling water.
5. Bring to a boil again and drain. Set aside peppers and onions.
6. Put liquid from Tempeh and pineapple juice into measuring cup and add enough water to make 2 cups.
7. Place in large skillet, stir in honey, 2 Tbsp. tamari, arrowroot powder and cider vinegar. Cook sauce until thickened and bubbly, then combine with peppers, onion, pineapple and Tempeh.
8. Serve hot over rice.