I had a packet of tempeh in the fridge that needed using up so I decided to combine two of my favourite Vegematarian recipes — Orange Glazed Tempeh (http://vegematarian.com.au/2011/09/04/orange-glazed-tempeh/) and Baked Ginger Tofu (http://vegematarian.com.au/2011/06/12/baked-ginger-tofu/). It was super yum!
1 cup of freshly squeezed lemon or orange juice (I used lemons as we have have plenty on our tree at the moment)
1 tablespoon of freshly grated ginger
2 teaspoons of tamari (or wheat-free soy sauce)
1 1/2 tablespoons of mirin
1 tablespoon of apple cider vinegar or rice wine vinegar
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 sesame oil
1 tablespoon of vegetable oil
1 large handful of fresh coriander or Vietnamese mint leaves (or herbs of your choice)
1. Preheat the oven to 200C.
2. Squeeze the oranges/lemons and pour juice into a small bowl.
3. Grate the ginger and squeeze over the bowl to extract the juices (I just squeezed it in my hand). Discard the pulp.
4. Add the tamari, mirin, vinegar, maple syrup, ground coriander and garlic to the bowl. Combine and set aside.
5. Cut the tempeh into thin-ish, bite-sized pieces.
6. Add the tempeh to the bowl and marinate for at least 10 minutes.
7. Pour both the sesame and vegetable oil in a baking tray and spread evenly.
8. Add the tempeh to the tray and bake for 10-15 minutes. At about 5 minutes, flip the tempeh over and if it looks like it’s drying out, sprinkle a few teaspoons of water over the dish. Tempeh is ready when it is baked on each side and looks ‘glazed’ .
9. Serve the tempeh drizzled with any remaining sauce and a squeeze of lemon/orange/lime.
An original recipe for Vegematarian (but I’m sure it’s been done before!).