Prepare your tastebuds for this simple ginger and garlic-spiked orange glaze that pops and plays beautifully with the nutty, earthiness of pan-fried tempeh.
Ingredients
3 tbsp vegetable oil
240 g tempeh, diced
1 tbsp chopped ginger
2 cloves garlic, minced
3 green onions, chopped
1 cup vegetable broth
¼ cup orange jelly / marmalade
2 tbsp soy sauce
½ tsp Sriracha sauce
salt to taste
Instructions
1
In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes.
2
Add ginger, garlic and green onion. Cook for 2 minutes.
3
Stir in vegetable broth, orange marmalade, soy sauce, Sriracha sauce. Cook until most of the liquid is absorbed. Add salt to taste. Serve over basmati rice.
Ingredients
Ingredients
3 tbsp vegetable oil
240 g tempeh, diced
1 tbsp chopped ginger
2 cloves garlic, minced
3 green onions, chopped
1 cup vegetable broth
¼ cup orange jelly / marmalade
2 tbsp soy sauce
½ tsp Sriracha sauce
salt to taste
Directions
Instructions
1
In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes.
2
Add ginger, garlic and green onion. Cook for 2 minutes.
3
Stir in vegetable broth, orange marmalade, soy sauce, Sriracha sauce. Cook until most of the liquid is absorbed. Add salt to taste. Serve over basmati rice.