Tempeh Wings with Polynesian Sauce

Ingredients

• Tempeh

  8 oz or 227g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  ¾ cup or 188g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Water

  Plain, clean water

  4 tbsp or 59g

• Rice wine vinegar

  1 tbsp or 15g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Brown sugar

  4 tsp unpacked or 12g

• Cornstarch

  1 ½ tsp or 4g

• Sauce, hot chile, sriracha

  ½ tsp or 3g

Directions

1. Slice the block of tempeh into large slices and place in a deep bowl.
2. Pour two-thirds of the pineapple juice, two-thirds of the soy sauce, water, rice wine vinegar, and one-third of the grated ginger over the tempeh.
3. Marinate for at least 30 minutes.
4. Preheat the oven to 375°F and place the tempeh on a baking sheet.
5. Bake for 10-15 minutes until the tempeh starts to brown and crisp. Flip and bake for another 10-15 minutes.
6. While the tempeh bakes, combine the remaining pineapple juice, soy sauce, rice wine vinegar, brown sugar, and cornstarch in a small saucepan. Whisk until the cornstarch dissolves.
7. Heat on medium-low, whisking until it simmers. Reduce heat to low and simmer until thickened, about 2-3 minutes, then remove from heat.
8. Once the tempeh is done, toss it in the sauce to coat. Place back on the sheet pan and bake for another 2-3 minutes until brown and sticky.
9. Serve with any remaining sauce drizzled on top.

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