Orange and carrot tempeh

by Alice on marzo 6, 2009

Thanks to its high protein levels, tempeh -a soy derivative- is an excellent meat substitute. Because it is a cultured food, tempeh is fairly easy to digest, thus representing a great alternative for people who have problems digesting any other vegetable protein like beans and soy itself. This is a delicious sweet, salty and sour tempeh based dish that can be served alone or paired with whole Thai or Basmati rice.

Makes 2 servings.

Ingredients:

250 g GMO-free, plain tempeh

6 carrots, peeled and sliced

juice of 3 oranges

3 tablespoons rice malt syrup

5 tablespoons extra virgin olive oil

1 pinch whole sea salt

1 pinch white pepper

1 tablespoon shoyu

1 tablespoon mirin

½ teaspoon dried ginger powder

2 teaspoons dried lemongrass

½ teaspoon dried thyme

Directions:

Steam the tempeh for about 5 minutes and cut it into cubes or bite-sized chunks. In a bowl, mix the orange juice, the rice malt syrup, the mirin and the shoyu, add the tempeh and marinate for about 15-20 minutes. Heat the olive oil in a wok, then add the carrots, salt, all the spices and herbs. Stir fry for a few minutes over medium-high heat. Stir in the tempeh with the marinade and cook over medium heat until all the orange juice has thickened. Drizzle with some more olive oil and salt if necessary. Serve and enjoy.


Posted in: cooked

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