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 sauté 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.