Yield: 6 servings
1/2 cup (120 ml) Bragg Liquid Aminos or Tamari
1/3 cup (80 ml) water
1/4 cup plus 2 tablespoons pure maple syrup
1 tablespoon extra virgin olive oil
3 cloves garlic, crushed
1 1/2-inch (3.5 cm) piece of ginger root, peeled and grated
1/4 plus 1/8 teaspoon coarse black pepper
1 1/2 pounds (675g) tempeh
1 to 2 tablespoons extra virgin olive oil
1 cup (240 ml) crushed pineapple with natural juices
2 green onions, chopped
2 tablespoons cornstarch
2 tablespoons water
1 red bell pepper, halved
To make the marinade, combine the marinade ingredients in an 8-inch ((20 cm) square or 7 x 9-inch (17.5 x 23 cm) baking dish and set aside.
To make the tempeh, score each piece on both sides, making diagonal cuts 1/4-inch (.5 cm) apart and 1/4-inch (.5 cm) deep. Continue scoring by making crisscross cuts in the opposite direction, forming a diamond pattern. Scoring helps the tempeh to absorb the marinade. Cut the tempeh into 6 portions, and spread them out in the marinade dish, turning to coat evenly. Cover the dish and marinate in the refrigerator for 2 to 6 hours, turning the pieces frequently.
Heat the olive oil in a large skillet. Using a slotted spatula, lift the tempeh from the marinade, transfer to the skillet, and brown for 1 to 2 minutes on each side over high heat. Remove to a serving dish and set aside.
Pour the remaining marinade into the skillet. Add the pineapple with its juice and the green onions and bring to a boil.
Combine the cornstarch and water in a small cup or bowl and stir well to form a paste. Pour the paste into the boiling pineapple mixture a little at a time, stirring constantly for about 1 minute, or until thickened to desired consistency. Pour the pineapple sauce over the browned tempeh.
Using a cookie or canape cutter, cut 3 large and 2 small hearts from the bell pepper, and dice about 1/4 cup (60 ml) of the remaining red bell pepper. Decorate the plate with the parsley and arrange the hearts attractively just before serving.
Courtesy of http://www.vegparadise.com/cookingwith62.html