Entrees

Orange Pan-Glazed Tempeh and Rice

Adapted from 101cookbooks.com by Jason Frishman/FolkFoods

A satisfying main course and a delicious way to use local Rhapsody tempeh. This recipe was taught in a City Market class on vegetarian cooking.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 cup orange juice
1 tablespoon ginger, fresh (grated)
2 teaspoons soy sauce
1 1⁄2 tablespoons mirin
2 teaspoons maple syrup
1⁄2 teaspoon coriander, ground
2 cloves garlic
10 ounces tempeh
2 tablespoons olive oil
1⁄2 lime

Instructions

Mix orange juice with ginger (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. (Optional variations: add a couple of shakes of liquid smoke or your favorite spicy cooking sauce or condiment.)

Cut the tempeh (or tofu) into bite-sized pieces, and if working with tofu, pat dry with a paper towel. To soften tempeh and prepare it for recipes, it’s best if time allows to boil it lightly in a little water for about 5-10 minutes, then drain.

Pre-heat pan to 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 tofu from time to time.

Serve the tempeh/tofu drizzled with any remaining sauce and a squeeze of lime, served over a nice aromatic short grain brown rice.