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Orange Maple Tempeh

 

I love tempeh as much as the next person... wait... do you love it? Do you even know what it is? You should!

I wrote about tempeh way back when I had no readers here, so allow me to refresh your memory or make the initial introduction, excerpted from this post:

"Tempeh is fermented soy beans.  The way it works is with the Rhizopus mold which binds the soybeans into a compact white cake. Now stop your cringeing and read on as this is a super delicious and healthful food... No need to get your soy-fearing-knickers in a bunch over my calling a soy-based food healthful... The main problem with soy is not really that is has phytoestrogens, or that it has enzyme inhibitors, the problem with soy is that most conventionally grown soy crops are genetically modified.... Organic Tempeh is a probiotic food, which means it helps the body to produce the healthful bacteria, while at the same time has antibiotic properties which help fight down the nasty guys. Tempeh is a complete protein and has soy isoflavones that strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process".

See? Healthy!!!

 

Orange Maple Tempeh

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 Tbs  ginger root, grated
1 clove of garlic, crushed
2 Tbs Tamari (or Soya Sauce)
1 Tbs maple syrup
1 tsp  coriander, ground
1 tsp   cumin, ground
1 tsp   turmeric|
2 Tbs  olive oil
1/2 lime

  • Put the orange juice and tamari in a small bowl.
  • Mix in the grated ginger, maple syrup, ground coriander, cumin, turmeric, and garlic. Mix together and set aside.
  • Cut the tempeh into, bite-sized pieces.
  • 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 tempeh over 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 tempeh from time to time.
  • Serve tempeh drizzled with any remaining sauce and a squeeze of lime, over brown rice, salad or in a wrap or sandwich.

29 Responses to “Orange Maple Tempeh”

  1. I love tempeh. I'm always hesitant about it being a health food given that it is soy. But here is my favorite recipe from my blog- Tempeh Stirfry with Cauliflower "Rice." Full of vegetable goodness. http://pantrybites.com/tempeh-stir-fry-with-cauliflower-rice
  2. Cindy said…
    Hey Meghan...I am going to try your recipe. I have bougth tempeh but never ate it...too scared! I bought tempeh "bacon" and it was meh...but your picture makes me want to try it again...so I will! i'll let you know how it goes!
    • Meghan Telpner said…
      That's because tempeh is tempeh and bacon is salty fat. One will never taste like the other. Try this one and let me know!
  3. Patsy Telpner said…
    If I can get your dad to eat Tempeh using some of these great recipes, will I win some? mom
  4. Kay said…
    Not my recipe, but I just found it on my blog roll, and it seems awesome. http://foodandspice.blogspot.com/2010/04/thai-tempeh-patties-with-red-chili.html
  5. Shelly said…
    Meghan, you Gastronomic Goddess! How timely is this request!? I've been introduced to tempeh. For the longest time I've been on a quest for tips to cook tempeh - especially to use in a delicious spicy marinade with a good kick. I did come across this recipe at this site http://www.veganpeace.org/recipe_pages/recipes/WestIndianPumpkinWithJerkSpicedTempeh.htm
  6. Ellen said…
    you inspired me to make tempeh :) http://www.flickr.com/photos/90465639@N00/4501818838/ the recipe i used is similar to the one you posted but is from 101 cookbooks.
  7. Su Yee said…
    http://thelittleteochew.blogspot.com/2010/01/sweet-spicy-sticky-tempeh.html This is how I like tempeh to be cooked..! I simply cannot run away from my Malaysian roots.. the love for some spice+sweet+sour+ crunchdilicious!!.. LOVE IT..!! :)
  8. Jaye Jaye said…
    We like thin sliced tempeh marinated in maple syrup and sea salt overnight then baked till just a bit crispy. We eat it with pancakes or grain cereal for breakfast and crumbled over potato, split pea, or lentil chowder for lunch (if there is any left over, that is).
  9. [...] yearning to spring forth from the earth. I never play by the rules. In my ongoing efforts to eat up my tempeh, I am continually coming up with new and wondrous ways to chow down on [...]
  10. [...] yearning to spring forth from the earth. I never play by the rules. In my ongoing efforts to eat up my tempeh, I am consistently coming up with new and wonderous ways to chow down on [...]

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