By Sporty Afros
Orange Pan- Glazed Temeph
Last night, I decided to cook the Orange Pan-glazed tempeh I mentioned in a previous post. I am so proud of myself because I followed a recipe step-by-step for once! Okay… I modified one thing because I didn’t have it but I honestly followed it.
1 cup freshly squeezed orange juice (3-4 large juicy oranges) – I bought fresh squeezed/juiced OJ at Wholefoods
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce) – I used soy sauce
1 1/2 tablespoons mirin – I googled and found out mirin was basically a mixture of vinegar and sugar. I used apple cider vinegar and organic cane sugar instead.
2 teaspoons maple syrup
1/2 teaspoon ground coriander (cilantro)
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu) – I used the 3 grain tempeh
2 tablespoons olive oil – I used grapeseed oil instead
1/2 lime – I don’t know if used this or not…. Lol
a handful of cilantro (coriander) leaves
- 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.
(Meh … That was to much so I put everything in my ninja blender and pulsed. You guys know I don’t have a lot of time! Lol)
- 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. I (the original author) mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.
So here are the photos of me cooking it up in the kitchen…
I had to cut this in half again because it was very thick!
Sorry! I was just cutting it up in different sizes at first. LOL
Glazing…. Mhmm It smelled wonderful too….
It was just as good as it looked. This is a great and easy meal… Seriously!!!
I paired my temeph with sauteed spicy kale and spinach along with my homemade lite Italian couscous. I put the photo of the original recipe next to mine for you to compare a different way of making this meal. (Side note… I am working on getting another camera… sigh lol )
The original recipe used leftover wheat berries heated with a few handfuls of chopped kale. You can mix this up with a variety of grains and side veggies. I was so stuffed after eating this! Pair it with a glass of your favorite red wine and enjoy.