Recipe of the Week – Orange Glazed Tempeh
Yesterday we were talking tempeh in our blog – here’s a recipe to try if you were inspired to experiment with tempeh for the first time, or are looking for a new way to prepare it. The orange and ginger provide lovely warming flavours on chilly autumnal evenings.
Ingredients (Serves 4)
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 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
a handful of coriander leaves
Squeeze the orange juice into a small bowl, and squeeze the grated ginger to extract the juices and add this to the bowl too. Add the tamari (or soy sauce), mirin, maple syrup, ground coriander and garlic and mix together then set aside.
Cut the tempeh into bite sized pieces – not too thick.
Heat the oil in a frying pan and when it’s hot add the tempeh and fry for 5 minutes, or until it’s golden. Then turn it over and cook the other side for another 5 minutes, or until golden. Pour the orange, ginger and seasoning juice mixture into the pan and simmer for 10 minutes and the sauce has reduced to thick glaze over the tempeh. Stir and turn the tempeh occasionally.
To serve squeeze the lime over the tempeh and sauce, and scatter with chopped coriander leaves. You can serve the tempeh with wholegrain rice, wheat berries or a few handfuls of steamed kale.
We found this recipe on 101cookbooks.com, a fascinating blog that tells the story of how you learn to cook in new ways with different ingredients to make new meals, when you own more than 100 cookbooks.