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Published on December 16, 2014

Orange Glazed Tempeh

December 16, 2014

Orange Glazed TempehIngredients

  • 1 package tempeh, poached and sliced into thin bite-sized pieces
  • 1/2 cup freshly squeezed orange juice
  • 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger powder
  • 1 Tablespoon tamari sauce
  • 1 1/2 Tablespoons mirin or white wine
  • 2 teaspoons maple syrup (grade B)
  • 1 - 2 Tablespoons olive oil

Directions

Poach tempeh in simmering water about 6 minutes, remove and pat dry. Stir together orange juice, ginger, tamari sauce, mirin, and maple syrup. 

Heat pain; add oil and prepared tempeh. Fry until golden, turn and cook until other side is golden. 

Pour sauce over tempeh and cook until reduced and thick like a glaze.

4 servings, 3 slices each

Per Serving: 249 Calories, 12 gm Total Fat, 2 gm Saturated Fat, 410 mg Sodium, 20 gm Carbohydrate, 3 gm Fiber, 17 gm Protein

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