This Open Salon citrus challenge dish is made with fresh oranges and lime. The main ingredient is tempeh, a fermented soy product very popular in Indonesia. Tempeh has a delicious nutty flavor and firm texture, and is a good source of protein.
Mrs. Beans & Greens declared this meal delicious, and I have to admit that I agreed with her.
This recipe comes courtesy of Heidi Swanson. I made a few changes that are indicated below.
ORANGE PAN-GLAZED TEMPEH
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
2 tablespoons olive oil
A handful of basil leaves*
Put the orange juice in a small bowl. Add the tamari, mirin, and maple syrup, ground coriander, and crushed garlic.** Mix together and set aside.
Cut the tempeh into thin-ish, 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 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.
My variations from the original recipe are indicated above by asterisks, and are as follows:
* The original recipe called for cilantro leaves. I substituted chopped fresh basil.
** The original recipe called for squeezing the grated ginger over the orange juice to extract the ginger juice, then discarding the pulp. I just mixed all of the grated ginger in with the juice.
I served this dish over Bhutanese red rice cooked in coconut water instead of plain water. Bhutanese red rice has a nice nutty flavor and slightly crunchy texture. For a side dish, I stir fried collard greens with minced fresh garlic in sesame oil. We served it with Strongbow dry hard apple cider, which went very well with the sweetness of the meal.
The original recipe can be found here: http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html