Orange Pan-glazed Tempeh
- 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 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
- a handful of cilantro (coriander) leaves
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro (1 handful)
- Coriander, ground (1/2 teaspoon)
- Ginger (1 tablespoon)
- Lime (1/2)
- Tempeh (10 ounces)
- Condiments
- Mirin (1 1/2 tablespoons)
Tamari (2 teaspoons)
- Cooking & Baking
- Garlic cloves, small (2)
- Maple syrup (2 teaspoons)
- Olive oil (2 tablespoons)
- Drinks
- Orange juice, freshly squeezed (1 cup)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published January 21, 2009 (4 years ago).
231 people saved this recipe.
