Orange-Glazed Tempeh Triangles

"Make sure you select tempeh that comes in squares so you can quarter them into triangles. " From The Real Food Daily Cookbook

• 2/3 cup brown rice vinegar
• 1/2 cup maple syrup
• 1/3 cup brown rice syrup
• 1 tablespoon finely grated orange zest
• 1/3 cup freshly squeezed orange juice (about 1 orange)
• 1/3 cup tamari
• 2 tablespoons toasted sesame oil
• 2 teaspoons coriander seeds, crushed
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 cup canola oil
• 2 (8 ounce) packages tempeh, each cut into 4 triangles

METHOD

Whisk the vinegar, maple syrup, rice syrup, orange zest and juice, tamari, sesame oil, coriander, ginger, red pepper, and cumin in a 13 by 9 by 2-inch baking pan. Gradually whisk in the canola oil. Cut each tempeh triangle in half horizontally. Arrange the triangles in the marinade and turn to coat. Cover and marinate at least 8 hours and up to 1 day, turning occasionally.

Preheat the broiler. Line a heavy, rimmed baking sheet with aluminum foil. Transfer the tempeh to to the baking sheet in a single layer, reserving the marinade. Brush the top of the tempeh with some of the reserved marinade then broil for 3 minutes. Turn the tempeh over, brush with marinade again, and broil 3 minutes longer, or until golden brown and heated through.

Serves: 4 to 6

Reprinted with permission from ©Ann Gentry, The Real Food Daily Cookbook, published by Ten Speed Press

click for book review

back to article on tofu

top of page