Orange Glazed Tempeh
What even is “tempeh”??? It is made by cooking and fermenting soybeans and forming them into a condensed patty type thing. I prefer its texture to its similar tofu brother, however, this is my first time actually experimenting with a soy product, so we’ll see! I love how it has a meaty texture and picks of flavors really well. It has a slight bite of chewiness and is full of protein, calcium, and iron. I used the WESTSOY Five Grain tempeh (which has gluten), but I’m sure any kind would be superb. Just be sure the version you get is GF if you have a sensitivity.
Serves one. About 230 calories and 14g protein per serving.
- 1/3 block of organic “west soy” tempeh
- 1 tablespoon maple syrup
- juice of 1 key lime or about 1/2 regular lime
- 1/2 – 1 tablespoon grated ginger
- juice of 1 orange or about 1/3 cup orange juice
- Using a knife and a cutting board, cut off 1/3 of the block of tempeh. Turn this on its side and slice it in half so that you have 2 skinnier third pieces. Cut these two third pieces into triangles.
- Heat a skillet over medium heat and add the orange juice, lime juice, maple syrup, and ginger, and mix with a spatula to combine
- Put the tempeh triangles in the pan and allow them to sizzle on one side, moving around while sizzling.
- Flip the tempeh when ready, and allow it to sizzle on the other side. Be sure to keep it moving so it doesn’t burn and add a little more oj (or whatever you’d like to add to make it even better!) if needed.
- When the tempeh has soaked it up, time to eat! I had a little orange glaze left over in the pan so I stir fried some rice in there, delish! Serve with kale, rice, scallion, avocado, sunflower seeds – whatever you got! 🙂 xx