Crispy Baked Orange Tempeh
Baked Orange Tempeh Ingredients
2-200 g packages of Tempea tempeh, cut into ½” cubes
2 tbsp tamari
2 tbsp cornstarch
1/4 tsp salt
Sauce Ingredients
1 cup vegetable broth
Zest of one orange
1/2 cup fresh squeezed orange juice from 2 large oranges
1/3 cup cane sugar
1/3 cup rice vinegar
1/4 cup tamari
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp Sriracha hot sauce
2 tbsp cornstarch
1/4 cup warm water
For serving
4-5 cups cooked rice
Sesame seeds to serve
4 tablespoons chopped green onions to serve
Any kind of vegetables, steamed or barbecued as a side
Instructions
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Slice the tempeh into ½” inch cubes and add them to a large ziplock bag, along with the tamari and cornstarch. Seal the bag, and shake gently to coat the tempeh pieces.
Arrange the tempeh evenly on the prepared pan, and bake for 15 minutes. Flip and bake for 5-10 more minutes, until the tempeh pieces are crispy and lightly golden brown. Remove from oven and set aside.
In a large pan (large enough to fit the tempeh + sauce), add all sauce ingredients except the cornstarch and water. Bring to a low boil, and cook for a minute or two. Add the cornstarch and warm water to a small bowl and whisk combine, then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
Next, add the baked tempeh to the pan and stir to coat the tempeh in the sauce. Remove from heat.
Serve over brown or white rice. Sprinkle with green onions and sesame seeds. Add a side of steamed/barbecued broccoli or bok choy if desired.