Try this unique take on an old favorite

Serves 4

Ingredients

2 cup bulgur
1/4 cup ketchup
3 tbsp soy sauce, divided
3 tbsp corn syrup
1 1/2 tbsp apple cider vinegar
1 tsp garlic, minced
1/2 tsp cayenne pepper
5 tsp canola oil, divided
1 (16oz) package of tempeh, sliced into 16 to 24 chunks
1 cup pineapple, diced
20 frozen pearls onions, thawed
1 1/3 cup frozen peas, thawed
1 cup cherry tomatoes, halved
4 serrano peppers (Optional)
Cilantro and Hoisin Sauce
Black pepper to taste

Directions

1. Prepare bulgur according to package directions.
2. Whisk together ketchup, 1 tbsp soy sauce, corn syrup, vinegar, garlic, cayenne pepper to General Tso’s sauce. Set aside.
3. Heat 3 tsp oil in medium skillet over medium-high heat.
4. Add tempeh chunks and sprinkle with 2 tbsp soy sauce. Cook for 8 minutes, turning occasionally.
5. Add pineapple and 1/4 cup of ketchup mixture to skillet. Stir mixture until pineapple and tempeh are coated. Cook for 2 minutes.
6. Heat pearl onions, peas, and serrano peppers in a saucepan with 2 tsp oil until hot.
7. Prepare each bowl using a 1/4 of every mixture. Top with cilantro and hoisin sauce and enjoy!