Sweet and Sour Tempeh - alive magazine

Ingredients

• 1 Tbsp (15 mL) cider vinegar
• 6 Tbsp (90 mL) water
• 1/4 cup (60 mL) unsweetened pineapple juice
• 2 Tbsp (30 mL) low-sodium, wheat-free soy sauce
• 1 in (2.5 cm) raw ginger, peeled and minced fine
• Dash of freshly ground pepper
• 2 Tbsp (30 mL) camelina oil or grapeseed oil
• 1 medium onion, chopped
• 1 large carrot, sliced thinly on the diagonal
• 1 small green pepper, deseeded and chopped
• 1 small red pepper, deseeded and chopped
• 2/3 cup (160 mL) pineapple chunks
• 12 oz (350 g) tempeh, cut into cubes