1 - 1/2-inch piece of ginger root, peeled and grated
1/4 plus 1/8 tsp. coarse black pepper
1 1/2 lbs. tempeh
1 to 2 Tbsp. extra virgin olive oil
1 cup crushed pineapple with natural juices
2 green onions, chopped
2 Tbsp. cornstarch
1 Tbsp. water
1 red bell pepper, halved
To make the marinade, combine the marinade ingredients in an 8-inch square or 7 x 9-inch baking dish and set aside. To make the tempeh, score each piece on both sides, making diagonal cuts 1/4-inch apart and 1/4-inch 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 of the remaining red bell pepper. Decorate the plate with the parsley and arrange the hearts attractively just before serving.
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