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Pomegranate Sweet and Sour Tempeh

kept bylaerkin

4 servings


1 cup pomegranate juice, chilled
1/4 cup light brown sugar, lightly packed
1/4 cup seasoned rice vinegar
1/4 cup tamari
1 tablespoon tomato paste
2 teaspoons Sriracha sauce, or to taste
1 teaspoon ume plum vinegar
3 tablespoons cornstarch
1 tablespoon canola oil
8 ounces tempeh, steamed, and cut into 1 inch pieces,about 3/4 inch thick
1 cup broccoli florets
1/2 cup sugar snap peas, trimmed
1/4 onion, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1/4 cup (1/2-inch thick) carrot rounds
1/4 cup pineapple chunks, optional
1/4 cup (1-inch long) pieces scallion



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