Sweet, salty, and sour, this tempeh is quick to prepare and does well with a dose of cayenne at the end. If you can get it, look for dark maple syrup — it gives the best flavor.
Orange Maple Tempeh
Makes 4 servings
Juice and zest of one large orange
2 tablespoons gluten-free tamari
1 1/2 tablespoons pure maple syrup, preferably dark
1 garlic clove, minced
1 (250g) package of tempeh (pre-steamed), cut into triangles about 3/4 cm thick
2 tablespoons coconut oil or good quality extra-virgin olive oil
Put the orange juice, orange zest, tamari, maple syrup, and garlic in a shallow bowl. Mix to combine, then add the tempeh, making sure it is completely covered with the mixture. Marinate for at least 1 hour, but preferably overnight.
After marinating, heat the oil in a skillet over medium-high heat. Add the tempeh to the skillet, reserving the marinade. Fry until brown on each side, about 2 minutes. Reduce the heat to low, add the marinade, and let simmer until it has absorbed.
