Thursday, October 6, 2016

Ginger, Maple and Mustard-Glazed Tempeh



Ginger, Maple and Mustard-Glazed Tempeh
Serves 4-6  (I cut recipe in half for the two of us)
Spork-Fed Cook Book by Jenny Engel and Heather Goldberg

2 (8 oz.)            packages Tempeh
1                        piece fresh ginger (about 2”, peeled)
2                        cloves garlic, finely chopped
1/4                     cup extra-virgin olive oil
1/4                     cup fresh lemon juice
2                        tablespoons mustard, stone ground or German
3                        tablespoons maple syrup
1                        teaspoon sea salt
1/2                     teaspoon red pepper flakes

****I coated mine with a seasoned Panko mixture to make it crunchy.  Just added salt, pepper, garlic powder and a pinch of cayenne.

****Used left over marinade for a sauce.  Added more maple syrup, a little arrowroot or corn starch for thickening and heated up till nice and thick.  Use as a dipping or just pour over.

Fill a large pot with about 1 inch water and place a steamer basket inside.  Bring to a simmer with lid on. Slice tempeh into 6-8 half-inch strips.  Place in steamer basket, cover, and steam for about 5 minutes.  This removes any bitter flavor the tempeh may have.

While tempeh is steaming, grate ginger over a large bowl with a fine grater.  Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes.  Whisk until uniform.  Add steamed tempeh to mixture, coating each piece.  ***I let mixture marinate in the fridge for several hours, until ready to cook.

***When I was ready to cook, I seasoned the Panko bread crumbs and applied to tempeh sticks before cooking.

Heat a large saut√© pan over medium heat and pour tempeh and sauce mixture into pan (or you can pan fry with panko coating in oil and use sauce for topping).  Cook for about 4 minutes or until lightly browned. Flipping occasionally, until sauce is absorbed.


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