Sweet and Sour Tempeh

• 2 teaspoons sesame oil
• 1 cup white rice
• Two 8-ounce packages tempeh, cut into bite-size cubes
• 1/4 cup teriyaki sauce
• 1 cup fresh or canned cubed pineapple
• 1/2 large sweet onion, sliced
• 1/2 yellow bell pepper, cored, seeded, and cut into strips
• 1/2 green bell pepper, cored, seeded, and cut into strips
• 1 cup cherry or grape tomatoes
• 2 tablespoons chopped fresh cilantro, optional

1. Preheat the oven to 450F.
2. Coat the inside and lid of a cast-iron Dutch oven with sesame oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Pour the rice into the pot with 1 cup plus 2 tablespoons water.
5. Stir to make an even layer.
6. Arrange the tempeh in a single layer on the rice.
7. Drizzle with half of the teriyaki sauce.
8. Scatter the pineapple, then the onion on top of the tempeh.
9. Add the yellow and green bell pepper strips in a layer.
10. Place the tomatoes in any crevices and sprinkle with cilantro, if using.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 777
14. Protein: 41g
15. Carbohydrates: 120g
16. Fat: 20g
17. Cholesterol: 0
18. Sodium: 199mg
19. Fiber: 5g

sesame oil, white rice, cubes, teriyaki sauce, pineapple, sweet onion, yellow bell pepper, green bell pepper, cherry, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-tempeh-378863 (may not work)