This month’s recipe comes from our outgoing Board President Rhonda Mathis. Rhonda says this tempeh is so delicious even her kids love it! Give it a try.
Ingredients:
• 1 8-ounce package tempeh
• 2 tablespoons high heat cooking oil such as avocado or coconut
Glaze:
• 1 cup orange juice
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, crushed
• 2 teaspoons soy sauce (I use reduced sodium)
• 1 ½ tablespoons mirin (can sub with rice vinegar + ½t sugar/maple syrup)
• 2 teaspoons maple syrup
• ½ teaspoon ground coriander
Garnish:
• Squeeze of lime juice
• cilantro
• sesame seeds
Instructions:
• Combine all ingredients for glaze and set aside
• Slice the tempeh in half width-wise and then cut into bite-sized pieces
• Heat oil over medium-high and add tempeh. Saute until golden, about 5 minutes. Flip and saute other side until golden, about 5 minutes.
• Once tempeh is golden, pour over glaze mix. Keep the sauce at a simmer. The sauce will thicken and coat the tempeh. Continue to cook until the tempeh is glazed and there is little liquid left, turning the tempeh a couple times to coat both sides.
• Garnish with squeeze of lime juice, chopped cilantro, and sesame seeds. Serve over rice, or you can use this tempeh as the protein in your favorite grain bowl or salad.
