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Polynesian Tempeh
1 cup barbeque sauce
1 1/2 cup water
1 teaspoon minced ginger
1 garlic clove, minced
1 cup pineapple chunks
1 red bell pepper
2 celery stalks, sliced
1 pound tempeh, cubed
1 cup snow peas
3 cup cooked brown rice
In a large saucepan, combine barbecue sauce, 1-1/2 cups water,
ginger, garlic, pineapple, pepper and celery and simmer over moderate
heat until pepper and celery are tender but still crisp, about 5
minutes. Add tempeh and cook 10 minutes longer. Add snow peas
and cook just until bright green, less than 5 minutes. Serve over
cooked brown rice.
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Tempeh 03