Citrus Glazed Tempeh

tempehphotoCitrus  Glazed Tempeh

Eat Heal Glow!


This is one of my favorite tempeh recipes. Quick, super nutritious and so yummy! I play with the sweet and citrus flavors. Sometimes adding fresh fruit preserves in place of the maple syrup. Have fun and enjoy!!! XO

1 10 oz pkg tempeh
1 cup freshly squeezed OJ (3-4 oranges) (reserve zest of 2)
2 limes (reserve zest)
1 tablespoon freshly grated ginger
½ teaspoon ground coriander
2 teaspoons  braggs liquid aminos
3 tablespoons mirin
1 tablespoon maple syrup or raw local honey
2 cloves of minced garlic
crushed red pepper (a pinch or ½ teaspoon)
1 cup freshly chopped parsley

Cut the tempeh into small triangles and pat dry. Heat EVOO or coconut oil and cook tempeh for 5 minutes per side.

Meanwhile, in a medium bowl combine the OJ, fresh ginger, tamari, mirin, maple syrup and coriander and stir to combine.

Once the tempeh is brown and crispy pour the marinade, garlic and crushed red pepper into the pan and simmer for about 10 minutes until the sauce has reduced to a glaze.
Serve the tempeh drizzled with any remaining glaze and fresh lime-juice. Sprinkle zest of orange and lime on top.

Serve with brown rice and greens or roasted vegies. Enjoy!