Orange-Sesame Glazed Tempeh

We’ve all heard about the “famous” orange chicken from yur favorite asian fast food chain. Often times, most people associate asian culture and traditions with the lackluster, american/westernized depiction of Asian cuisine. Although this recipe is inspired by said lackluster interpretation of the vibrancy and complexities Asian cuisine, it also uses the understanding of balance of ingredients that makes any asian dish actual perfecton.

Acid, sweetness, a healthy dose of fat, and key ingredients used amongst many asian cultures, this Orange-Sesame Tempeh is perfect for any bowl of rice, summer roll, or noodle dish your heart desires.

Get to rolling your oranges (to help release those juices) and enjoy! xx

Orange-Sesame Glazed Tempeh

Yield: 2-3 servings

Time: 25 minutes

INGREDIENTS

Orange Sesame Sauce

• 1/4 cup + 2 tablespoons of orange juice (juice from about 2 small juicing oranges)

• 1/2 teaspoon orange zest

• 3 tablespoons sesame paste (similar to tahini but very different- this paste/seed butter is made from toasted sesame seeds whereas tahini is made from raw sesame seeds)

• 2 tablespoons soy sauce

• 2 tablespoons maple syrup

• 1 tablespoon sriracha

• 1 garlic clove, minced

• 1-inch tablespoons ginger, minced

• water to thin (1 tablespoon to start)

Assembly/Garnishes

• 2 tablespoons avocado oil (or neutral oil)

• 8oz tempeh, cubed

• grain of choice, to serve

• sesame cabbage salad, see notes

• sesame seeds, to garnish

• cilantro, to garnish

DIRECTIONS

To make the sauce:

1. Begin by rolling the oranges using the palm of your hand to get the juices flowing. Zest the oranges before slicing in half and set aside.

2. To a bowl, stir together the orange juice, orange zest, sesame paste, soy sauce, maple syrup, sriracha, ginger, and garlic.

3. Stir until creamy. You may need to add water, 1 tablespoon at a time if the sauce is too thick. Taste and adjust the seasoning (maple syrup/soy sauce) to your liking. Once combined, place in an airtight container and set aside.

To assemble:

1. In a skillet, heat 2 tablespoons of neutral oil (I prefer to use avocado oil because of its high smoke point- no smoke alarms going off in THIS household, hahaha)

2. Add the cubed tempeh and stir fry until slightly crispy on all sides. Add the sauce and cook until the tempeh is coated and there is some sauce leftover in the pan.

3. Remove from the pan and place in a bowl.

4. Serve with a grain of choices like sticky rice, quinoa, or even noodles. Top with a cabbage salad (recipe here), and the orange sesame tempeh.

5. Garnish with sesame seeds and chopped cilantro.

6. Share and dive in!

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