This dish is so easy but so good! We loved the combination of sweet and citrusy flavors with the zing of ginger. Definitely a new favorite!
Ingredients:
1 package tempeh
2 tablespoons canola oil
1 cup freshly squeezed orange juice (from 3 or 4 oranges)
2 tablespoons freshly grated ginger
2 tablespoons tamari soy sauce
1 tablespoon rice wine vinegar
1 tablespoon real maple syrup
1/2 teaspoon coriander
3 cloves garlic, minced
Instructions:
1. Cut the tempeh into slices about 1/3 of an inch thick. Steam for 10 minutes and then set aside.
2. Heat oil in a large saute pan over medium heat. Once it gets really hot, add the tempeh slices and fry for until they are golden brown on one side, about 5-7 minutes. Turn the slices over and cook on the other side.
3. Meanwhile, in a medium bowl, combine the orange juice, fresh ginger, tamari, rice vinegar, maple syrup, and coriander and stir.
4. Once the tempeh is nice and crispy on both sides, pour the marinade into the pan, along with the garlic. Simmer for about 10 minutes or until the sauce has reduced to a thick glaze. Turn the tempeh once more during this time.
5. Serve the tempeh drizzled with any remaining sauce. Enjoy!
Source: Color Me Vegan
