Orange-Battered
Tempeh
Kim Barnouin recipe modified
1 cup
gluten free flour
1/2 teaspoon
baking powder
1/2 teaspoon
salt
1 can
dark beer, cold
2 oranges,
zested and juiced
3 tablespoons
tamari
4 tablespoons
arrowroot powder
***I
used 1 cup juice from canned pineapple so I added another tablespoon
of arrowroot to
the sauce mixture.
1/2 cup
oil (I used olive oil and coconut oil)
2 green
peppers, cubed
1 red
onion, large dice
1 15
oz. can pineapple chunks or 1 cup fresh,
2 packages
tempeh, cut into 2-inch cubes (or firm tofu)
1/2 arrowroot
powder for dredging
serve
over brown rice
In medium bowl, mix together the flour, baking powder, and
salt. Pour in the beer and whisk
together until no clumps remain.
Chill in the refrigerator 15 minutes.
In sauté pan, add a bit of oil, then sauté the red onion and
green pepper until tender – but are still a bit crispy. Set aside.
Heat a small saucepan over medium heat, and add the orange
juice and zest, the tamari, maple syrup and reserved pineapple juice if
using. In a small bowl, mix
together the vinegar an arrowroot powder until smooth. Whisk the vinegar mixture into the
orange juice mixture. It will
begin to thicken after about 5 minutes.
Do not boil.
Remove the batter from the refrigerator. Heat 1 tablespoon of the oil in a
skillet and stir-fry the peppers and pineapple about 3 minutes. Transfer to a bowl and set aside.
Add 1/4 cup of the oil to the skillet and heat over
medium-high heat. Dredge the
tempeh in the arrowroot, shaking off any excess. Submerge the tempeh batter and cook in batches in the hot
oil, flipping with metal tongs when one side turns golden brown. Remove the pieces and place on a
plate. Toss the peppers, onion, pineapple and fried
tempeh or tofu together in a bowl.
Drizzle with the desired amount of orange glaze and serve over rice.
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