Orange Glazed Tempeh - The Buddhist Chef

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Orange Glazed Tempeh

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Description

This might be the best tempeh recipe I’ve  published to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty, earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal. 

Ingredients

3 tbsp vegetable oil
240 g of tempeh, diced
1 tbsp chopped ginger
2 cloves of garlic, minced
3 green onions, chopped
1 cup of vegetable broth 250 ml
1/4 cup orange marmalade 60 ml
2 tbsp soy sauce
1/2 tsp Sriracha sauce
Salt to taste

Directions

1
In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes.
2
Add ginger, garlic and green onion. Cook for 2 minutes.
3
Stir in vegetable broth, orange marmalade, soy sauce, Sriracha sauce.
4
Cook until most of the liquid is absorbed.
5
Add salt to taste.
6
Serve over basmati rice.