Since we’re going veggie here, I made something so delicious over the weekend, hope you like it! orange glazed tempeh (I never liked tempeh before making this recipe :) ) – cooked sliced shiitakes in the pan with the tempeh and sauce and served it with balsamic/garlic roasted aspagagus over basmati. Big yum comfort food.
from 101cookbooks: http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html
Orange Pan-glazed Tempeh Recipe
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
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.
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.
(Jude’s note: I cooked this longer than called for, with a lid partially on the pan, to get the tempeh and shiitakes to really soak in the sauce, ended up being a great consistency. Next time going to double the sauce.)