Tempeh with Orange Ginger Sauce

This simple citrus and ginger sauce is a perfect complement for the rich flavor of the Tempeh and the crunch of its polenta crust. Also try the sauce with sautéed seitan. Also try making this sauce with blood oranges or ruby grapefruit segments.

Serves 6

INGREDIENTS - TEMPEH

1-1/2 pounds tempeh, cut into 12 triangles

1/4 cup canola oil (oil)

HERB CRUST

1-1/2 cups unbleached all-purpose flour

1/2 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon ground pepper

1 cup soymilk

2 tablespoons Dijon mustard

Orange segments and chopped basil for garnish

DIRECTIONS - TEMPEH

In a shallow bowl, mix all the dry herb crust ingredients together. In another shallow bowls, whisk the soymilk and mustard together. Dredge the tempeh with the crust mixture, dip into the soymilk mixture, then dredge again in the crust mixture. In a large sauté pan or skillet, cook the tempeh in batches on each side in the oil over medium-high heat until lightly browned. Keep warm in a low oven. Serve each serving of tempeh on 1/3 cup orange sauce. Garnish with orange segments and basil.

VARIATION: For an oil-free version, place the coated tempeh on a parchment-lined baking sheet and bake in a preheated 400-degree oven for 10 minutes. Turn the tempeh and baked for 5 minutes, or until lightly brown.

(ORANGE GINGER SAUCE ON NEXT PAGE)
INGREDIENTS – ORANGE GINGER SAUCE
Makes 2-1/2 cups

1 red onion, cut lengthwise into thin crescents

2 cloves garlic, minced

3 cups fresh orange juice

1/4 cup tamari soy sauce

1/4 teaspoon red pepper flakes, plus more to taste

1 tablespoon capers, drained (optional)

2 tablespoons minced fresh ginger

2 tablespoons cornstarch or arrowroot dissolved in 3 tablespoons water

1 orange, peeled, cut into quarters lengthwise and thinly sliced

DIRECTIONS – ORANGE GINGER SAUCE

In a medium saucepan, combine the onion, garlic, orange juice, tamari, pepper flakes, and capers. Simmer for 15 minutes. Add the ginger, then whisk in the cornstarch mixture and cook for 5 more minutes to thicken. Remove from the heat and stir in the orange segments.