Marisa's Healthy Kitchen

HAPPY NEW YEAR!!!!

Sorry to have disappeared for a bit there, but Michael and I spent almost a month in India, so please forgive me 🙂 It was one of the most amazing experiences of our lives. (Post to come soon!)

Back to healthy and deelish Vegan goodness for 2011!!!

This dish was amazing! I love tempeh so much but Michael doesn’t typically like it and he really enjoyed this dinner! It is all about these deelish flavors. You can use tofu as well if you prefer it or to mix it up.

I have been a little short on time these days so haven’t been cooking nearly as much as I like. But when I do get to it is really special time in the kitchen and even better at dinner time with Michael 🙂 But I am trying to come up with different time-saving techniques so I can cook more regularly. Normally I would squeeze the orange juice myself (all you need is 3-4 oranges) but instead I bought fresh OJ for the recipe. Just nice to know I can still make a deelish meal and save a little time here and there. I also always keep my ginger root in the freezer so it stays for longer. What I have been doing now is grating most of it and then putting it back in the freezer. That way when I have a recipe or dish that calls for freshly grated ginger all I have to do is pull it out of the freezer and measure, simple and perfect!

Orange Pan-glazed Tempeh
adapted from 101cookbooks.com
serves 3-4
1 cup freshly squeezed orange juice
1 tablespoon freshly grated ginger
2 teaspoons tamari
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime

1. Put the orange juice in a small bowl and combine with ginger, tamari, 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.
3. 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. 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.
4. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.