Always passed by tempeh in the food store,
I taught it was weird looking and not knowing what to do with it
i just left it there
But thank to a cooking workshop with Sarah britton from My New roots, i have leaned about this vegan protein packed nutritious fermented food.
by marinating it it will absorb all the wonderful flavors, and you can add it to any salad or abundance bowl.
So never judge a food by its cover!
its a fermented food made by whole soy beans
easy to digest
contains natural antibiotics
high in fiber
Orange glazed tempeh
recipe from 1001 cookbooks
recipe type: to lunch, to dinner
what you need
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed roughly
10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime a handful of cilantro (coriander) leaves
what to do
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp.
Add the tamari, mirin, and maple syrup, ground coriander, and garlic.
Mix together and set aside. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath.
Turn and cook the other side for another 5 minutes, or until golden.
Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze.
Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.