Monday, February 4, 2013

Orange Glazed Tempeh Over a Bed of Kale


This delicious side dish is perfect for this time of year as the burst of color is a reminder of warmer days to come. The fried tempeh is deeply nourishing and the zippy flavors add a sensory delight. Enjoy xx.




Ingredients

Freshly squeezed orange juice of 1 orange
1 teaspoon grated orange rind
1 tablespoon freshly grated ginger
Shoyu
1 inch strip kombu
Few slices ginger
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1 teaspoon ground coriander
¼ cup frozen organic sweet corn
1 packet tempeh cooked for 10 minutes in water, shoyu and a few slices of ginger
2 cups kale finely sliced
1 heaping tablespoon kuzu diluted in a little cold water
A handful of cilantro (coriander) leaves finely sliced



Preparation:

Place the tempeh into a pan. Add 1 cup water, 2 tablespoons shoyu, the kombu and a few slices of ginger.
Bring to a boil and simmer for about 10 minutes. Remove the tempeh and save the liquid for the sauce.
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add a dash of shoyu, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Warm the safflower oil in a small pan. Turn the flame to medium high when deep frying.
Cut the tempeh into thin-ish, bite-sized pieces, and deep fry for about 3 minutes or until golden. You can also pan fry the tempeh if you prefer. 
When pan frying, cut the tempeh in half. Pan fry on each side for about 3 minutes. Remove and cut into smaller slices.
Add the orange juice mixture to the tempeh broth. Bring to a boil on a medium flame. Add the diluted kuzu and stir until thickened.  Add the sweet corn and heat gently.
Meanwhile lightly blanch the kale. 
Place the kale into a serving dish.
Serve the tempeh on top of the kale. Pour the sauce over the top and serve with a sprinkle of cilantro.


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