Orange Pan-glazed Tempeh
| Prep Time: 15 min | Serves: 2 |
| Cooking Time: 20 min | Yield: 300g aprox. |
This recipe is equally good made with tofu. http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html
Ingredients
- 150 ml 100% Pure Orange Juice
- 1 tbsp Fresh Ginger Root
- 1 tbsp Tamari Soy Sauce
- 1 tbsp Mirin
- 1 tsp Molasses, Blackstrap
- 1/2 tsp Spices,Ground Coriander
- 1 clove Garlic
- 6 oz Tempeh, Original flavor
- 1 tbsp Extra Virgin Olive Oil
- 1/2 fruit Limes
- 1/4 cup Coriander Leaves
Directions
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.
http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html