Friday, January 22, 2010

Orange Pan-Glazed Tempeh

This was really good! I saw this on 101 Cookbooks a while ago, and had been meaning to try it, but the words "Pan-Glazed" put me off--it sounded labor-intensive. Far from it! This recipe is really easy, and it tastes phenomenal. The tempeh is moist, chewy, and flavorful. I found that the orange tasted a little bitter, though; I might use more sugar the next time, or it might have just been the particular oranges I used (not that they weren't really nice oranges--my friend picked them in her backyard). As Heidi Swanson notes on the original recipe, you could use tofu in this recipe, too.  Update, February 2010: For tofu version, see Orange Pan-Glazed Tofu.

Orange Pan-Glazed Tempeh
(from 101 Cookbooks)


1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger (or puree from a jar)
2 teaspoons tamari
1 1/2 tablespoons mirin (I used rice vinegar)
2 tsp brown sugar
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh
2 tablespoons olive oil
1/2 lime
a handful of cilantro leaves


1. 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, sugar, ground coriander, and garlic. Mix together and set aside.
2. Cut the tempeh into thin-ish, bite-sized pieces.
3. Put the olive oil in a large frying pan over medium 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 tempeh from time to time.
4. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Serves about 3.

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