Orange-glazed Tempeh
There’s something extremely intimidating about tempeh. Seitan is meaty enough to seem familiar, bready enough to be accepted by the uninitiated. Tofu is bland enough to soak up flavors and hide its true nature. But tempeh? It hardly ever shows up on restaurant menus, even in all-vegan restaurants, so even those of us who should be familiar with it often aren’t. Plus, every recipe for tempeh seems to include a caveat about tricking the tempeh into releasing its iron grip on bitterness.
It took me a long time to come around to tempeh, but now I can’t seem to get enough. Lately most forms of soy seem to give me stomach aches, but I never have problems with tempeh, so I get my soy protein fix without the nasty side effects. And did I mention that it’s actually delicious? Its substantial texture lets it stand up at the center of the plate. Sometimes vegan meals can feel like a hodgepodge of side dishes, but throw some tempeh in there and you’ve got a meal.
This orange-glazed tempeh from 101 Cookbooks is my new favorite way to prepare tempeh, and I’ve only made it once so far. It’s just too good to wait to write about it. I’m already thinking of what I can pair it with next. And I can’t wait.
(I made the recipe as is, with the exception of reducing the oil from 2 Tbsp to 1. The tempeh might brown more deeply with the extra oil, but I don’t think the added fat is neccessary.)
This entry was posted on Thursday, October 15th, 2009 at 11:09 PM and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
April 18th, 2010 at 10:10 PM
I’ll have to try the Orange glazed Tempeh. It sounds wonderful!
Here’s something I came up with about six months ago. I’ve been vegan since new year’s 2009.
10 Minute Burnt Sugar Tempeh
This has some of the basic elements of the universe. Salt, Sugar, Fire, Beer, and Oil.
From refrigerator to plate in 10 minutes, maybe, if you move quickly. It’s very easy. Enjoy
10 MINUTE BURNT SUGAR TEMPEH
You’ll need a medium sized skillet with loose lid, spatula and a good stove exhaust fan above set on high. Large dish for serving.
INGREDIENTS- Tempeh 8oz (Trader Joe’s 3 grain or other), olive oil, salt, sugar (brown or other), water/beer.
Pour a puddle of olive oil in a medium sized pan and set the heat to med/high or high depending on stove. Put about 2 or 3 tablespoons of brown sugar in the pan with the olive oil, and about a teaspoon or 2 of salt. Cut the tempeh into half inch slices and put into pan. Add a little bit of water or beer to this mixture to help bring all the ingredients together.( It also cools it down a bit so less oil splatters while uncovered). Then put the loose lid on the pan and let it sizzle and pop! No need to watch it cook, since the oil will splatter anyways. Just let the smell tell you when it’s done. There will be constant steam coming out from the beginning, that will turn into light smoke eventually. The point here is to burn one side of the tempeh, by burning the sugar. The sugar will start to smell toasty sweet and will quickly burn with good high heat. You want the sugar to burn dark brown or black. All black and burnt is preferable. Don’t be afraid to burn the first side of the tempeh. It will go from a sweet toasted smell, to a not so good burnt smell. Once you smell it burning, let it burn for another five to 10 seconds or so, even though the smell isn’t so pleasant. Take the pan away from heat and take the lid off under the exhaust fan to let some smoke out. Put the pan on a cool surface and with a spatula lightly mix the tempeh pieces with some of the visible burnt sugar in the pan, then flip the pieces over. The undersides of the tempeh should be all black or mostly black.
Add another little puddle of water or beer, about the same amount of sugar or less, cover the pan and put it back on the high heat. Lightly toast the other side of the tempeh pieces, and it’s done. This should all be immediately poured from pan to large dish.
A really tasty way to do this is to have some chopped cilantro covering the dish. Pour it over the cilantro and mix it around. Excellent combo.
Liquid smoke is another option to use once it’s cooled a bit.
NOTE- I’ve never actually measured this, so it’s all a guess. The key is to balance the sugar and the salt, whatever amount you use. More sugar/salt will of course make it more rich tasting. I’ve made it many times and it’s always good, rich or light. Just make sure it doesn’t dry out, by using a good sized puddle of olive oil, and water or beer. If it’s dry when finished, add some olive oil, and a touch of beer to the finished dish. While cooking, water is just fine, but when done beer is better for moisture if needed.
Great for sandwiches too! Homemade vegan thousand island or your favorite spread.
April 18th, 2010 at 10:38 PM
Hello,
I go by the name of Jethro Tull on Veganrepresent.com. I posted my recipe recently on that site. I’ve read so many comments of failed tempeh experiences that I’d like everyone to know about this method. Feel free to use the 10 Minute Burnt Sugar Tempeh recipe on your site.
Sincerely, Scott Rude
June 1st, 2010 at 7:08 AM
Hello,
I go by the name of Jethro Tull on Veganrepresent.com. I posted my recipe recently on that site. I’ve read so many comments of failed tempeh experiences that I’d like everyone to know about this method. Feel free to use the 10 Minute Burnt Sugar Tempeh recipe on your site.
Sincerely, Scott Rude