HAPPY 200TH POST, EVERYONE! Very exciting to think that there are now 200 recipes/places to eat/thoughts on this little blog.
I wanted to make a special Saturday night dinner to celebrate the return of my husband after his trip to New York. His request was, “Something fresh and delicious”. My godmother, Kerry, gave me a big bag of oranges so I searched for a tempeh recipe to use them up and stumbled upon this beauty. This is honestly one of the most scrumptious tempeh dishes I’ve ever tasted! And it would work nicely with tofu too. The orange loses a lot of its acidity during cooking so I found it didn’t upset my stomach. This recipe feeds 2-4 people (depending on serving size).
1 cup of freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon of freshly grated ginger
2 teaspoons of tamari (or wheat-free soy sauce)
1 1/2 tablespoons of mirin
2 teaspoons of maple syrup
1/2 teaspoon of ground coriander
2 small garlic cloves, crushed
1 large packet of tempeh (or extra-firm tofu)
2 tablespoons of olive oil
1/2 a lime or lemon
1 large handful of fresh coriander leaves (or Asian herbs of your choice)
Serve with your favourite greens (I cooked up Chinese cabbage, buk choy, broccoli and beans from my garden) on a bed of rice or rice noodles
1. Put the orange juice in a small bowl.
2. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp (I just squeezed it in my hand).
3. Add the tamari, mirin, maple syrup, ground coriander, and garlic to the juice and ginger mixture. Combine and set aside.
4. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces and pat dry with a paper towel.
5. Put the olive oil in a large frying pan over medium-high heat.
6. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes or until golden underneath.
7. Turn and cook the other side for another 5 minutes or until golden.
8. 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 to even the glaze.
9. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top on a bed of your favourite Asian greens and rice/rice noodles.
Recipe borrowed from Heidi’s post at http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html which was borrowed from ‘Coming Home to Eat: Wholefood for the Family’ by Jude Blereau. Check out Jude’s blog here http://wholefoodcooking.blogspot.com/