Monday, November 26, 2007
Maple-Glazed Tempeh with Pineapple
I love tempeh, maple syrup, and pineapple individually, and figured, why not combine them into one delightful dish?
1/2 cup maple syrup
2 tablespoons dijon mustard
1 package of tempeh
1.5 teaspoons salt
1/2 teaspoon black pepper
1/2 fresh pineapple, cut into small chunks or 1 can of canned pineapple
1 jalepeno, seeded and finely chopped
2 cups cooked rice
Slice the tempeh in half, and then slice each half again lengthwise (to produce 4 thin, square pieces that are half the thickness of the unsliced tempeh, not four thick rectangular chunks). Steam for several minutes and then remove from the heat.
In a saucepan, whisk together the maple syrup and mustard on medium heat. Bring to a boil and simmer until slightly thickened. Stir in the salt and pepper.
Place the tempeh into a baking pan lined with tinfoil. Arrange the pineapple chunks and jalapenos on and around the tempeh, and then pour the syrup mixture on top, covering each piece. Bake in the oven at 425 degrees F for about 15 minutes. Serve with rice.