1
In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Transfer it to a shallow bowl. Add 2 Tbsp of the soy sauce, coriander, and turmeric, tossing to coat. Set aside.
2
In a large skillet, heat 1 Tbsp of the oil over medium heat. Add the tempeh and cook until browned on both sides, about 4 minutes per side. Remove from the skillet and set aside.
3
In the same skillet, heat the remaining 2 Tbsp of oil over medium heat. Add the shallots and sweet potatoes. Cover and cook until slightly softened and lightly browned, about 10 minutes. Stir in the ginger, pineapple juice, the remaining 1 Tbsp soy sauce, and sugar, stirring to combine. Reduce heat to low and add the cooked tempeh, cover, and cook until the potatoes are soft, about 10 minutes. Transfer the tempeh and sweet potatoes to a serving dish and keep warm. Stir the lime juice into the sauce and simmer for 1 minutes to blend the flavors. Drizzle the sauce over the tempeh and serve immediately.
