Friday, March 29, 2013

Tempeh Schnitzel with a Citrus Sauce

Spring has finally sprung, at least for this weekend.  Here's a light and fresh springtime dish that can be paired with fresh spring peas or white/green asparagus.

Tempeh Schnitzel with a Citrus Sauce

1            lemon
1            pkg. tempeh
1            cup orange juice
6-8         sprigs thyme
1            tablespoons sesame oil
2            tablespoons oil
1            tablespoons soy sauce
1            teaspoon vegetable bouillon powder
              capers (optional)

Slice the tempeh in thin slices.
Make a marinade from the orange juice, sesame oil, the juice from 1/2 lemon and vegetable bouillon.

Marinate the tempeh slices for 1/2-4 hours.
Hat the 2 tablespoons of oil in a frying pan.
Strip the leaves from the thyme into the pan.
Braze the tempeh so that both sides are golden brown.
Season to taste with a pinch of salt, and freshly ground pepper.
Slice the other half of the lemon and place in the frying pan to lightly sauté for 1-2 minutes.
Place the tempeh Schnitzels on a serving platter, and pour the marinade into the hot frying pan.
Allow the marinade to reduce, then pour over the Schnitzels or serve in a gravy boat on the side.

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