Orange Pan-glazed Tempeh
Ingredients
The glaze
-
1
cup
freshly squeezed orange juice
-
1
tablespoon
freshly grated ginger
-
2
teaspoons
tamari (or soy sauce)
-
1 ½
tablespoons
mirin
-
2
teaspoons
maple syrup
-
½
teaspoon
ground coriander
-
2
small
garlic cloves, crushed
The main ingredient
-
10
ounces
tempeh (or extra-firm tofu)
The cooking oil and garnish
-
2
tablespoons
coconut oil, ghee, or olive oil
-
½
lime
-
a handful
cilantro (coriander) leaves
Instructions
- Mix the orange juice, grated ginger, tamari, mirin, maple syrup, ground coriander, and garlic in a bowl and set aside.
- Cut the tempeh into thin, bite-sized pieces and pat dry if using tofu.
- Heat the coconut oil in a large frying pan over medium-high heat and fry the tempeh for 5 minutes until golden, then flip and cook the other side for another 5 minutes.
- Pour the orange juice mixture into the pan and simmer for 10 minutes until the sauce thickens, turning the tempeh occasionally.
- Serve the tempeh with the remaining sauce, a squeeze of lime, and cilantro on top.
Nutrition Facts (estimated)
Servings
4
Calories
225
Total fat
14g
Total carbohydrates
25g
Total protein
1g
Sodium
435mg
Cholesterol
0mg
You might also like