Tempeh met sinaasappels

I eat a lot of tofu but tempeh not so often – while it’s low in fat and completely cholesterol free. Both are made from soy, but I never loved tempeh it like I do tofu. I had to find
the right recipies. If you never eaten tempeh before you really should try this dish!
I got this recipe from 101cookbooks. You should check it out, very nice photo’s and allot of recipes – combinations you can’t imagine.
1 cup freshly squeezed orange juice, 3-4 large juicy oranges
1 tablespoon freshly grated ginger
2 teaspoons soy sauce
1 1/2 tablespoons mirin
2 teaspoons maple syrup or honey
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
280 gram of tempeh or extra-firm tofu
2 tablespoons olive oil
1/2 lime
a handful of coriander 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 soy sauce, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
2. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.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.
3. 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.


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