Orange Pan Glazed Tempeh Recipes
ORANGE PAN-GLAZED TEMPEH RECIPE
Make and share this Orange Pan-Glazed Tempeh Recipe recipe from Food.com.
Provided by Renee D
Categories Grains
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
- 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 tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.
Nutrition Facts : Calories 275.9, Fat 14.7, SaturatedFat 2.6, Sodium 2835.9, Carbohydrate 20.9, Fiber 1.1, Sugar 8.3, Protein 19.2
ORANGE-BALSAMIC GLAZED TEMPEH OVER GREENS
Provided by Christina Pirello
Categories Soy Braise Steam Vegetarian Low Cal High Fiber Low Sodium Dinner Healthy Vegan
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
- While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.
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- 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.
- Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
- Put the coconut 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. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.
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