Orange Glazed Tempeh | Fat Free, Gluten Free, Vegan

Orange Glazed Tempeh

What even is “tempeh”???  It is made by cooking and fermenting soybeans and forming them into a condensed patty type thing.  I prefer its texture to its similar tofu brother, however, this is my first time actually experimenting with a soy product, so we’ll see!  I love how it has a meaty texture and picks of flavors really well.  It has a slight bite of chewiness and is full of protein, calcium, and iron.  I used the WESTSOY Five Grain tempeh (which has gluten), but I’m sure any kind would be superb. Just be sure the version you get is GF if you have a sensitivity.

Serves one. About 230 calories and 14g protein per serving.

Ingredients:

• 1/3 block of organic “west soy” tempeh
• 1 tablespoon maple syrup
• juice of 1 key lime or about 1/2 regular lime
• 1/2 – 1 tablespoon grated ginger
• juice of 1 orange or about 1/3 cup orange juice

Steps:

1. Using a knife and a cutting board, cut off 1/3 of the block of tempeh.  Turn this on its side and slice it in half so that you have 2 skinnier third pieces. Cut these two third pieces into triangles.
2. Heat a skillet over medium heat and add the orange juice, lime juice, maple syrup, and ginger, and mix with a spatula to combine
3. Put the tempeh triangles in the pan and allow them to sizzle on one side, moving around while sizzling.
4. Flip the tempeh when ready, and allow it to sizzle on the other side. Be sure to keep it moving so it doesn’t burn and add a little more oj (or whatever you’d like to add to make it even better!) if needed.
5. When the tempeh has soaked it up, time to eat! I had a little orange glaze left over in the pan so I stir fried some rice in there, delish! Serve with kale, rice, scallion, avocado, sunflower seeds – whatever you got! 🙂 xx