This weekend, I had to pull a dig-through-the-cabinets meal. I didn't feel like going to the store and I had some stuff in the fridge I had to use up. Mandarin oranges, asparagus, tempeh, and couscous make up this amazing meal. I think you might just need to try this tempeh!
Asian Orange Tempeh
Prep time: 10 minutes, plus marinading time
Cook time: 15 minutes
8 oz package tempeh (I use Westsoy)
2 8-oz cans Mandarin oranges in juice, mashed
2 tbsp Bragg's Liquid Aminos (soy sauce or tamari will work, too)
1 tbsp freshly grated ginger
3 garlic cloves, minced
1/4-1/2 tsp red pepper flakes
1 tbsp coconut oil
1. Cut your tempeh into small triangles. The way I cut it, I get 16 pieces. Put into a large bowl with all the other ingredients and let marinade for at least 30 minutes (mine was hanging out for 6 hours!)
2. Heat coconut oil in a large pan over medium-high heat. Carefully place tempeh in the pan with enough room to flip. The key here is to get dark brown bits all over the tempeh. I promise, they don't taste burnt. They're amazing. Let the tempeh cook for at least 5 minutes before checking. Once they're dark brown, flip, and continue to brown. Ta da!
I paired my tempeh with some roasted pine nut couscous (so yummy!) and some steamed asparagus. Quick tip on the asparagus: I love roasting asparagus, but steaming it till al dente is also fantastic. To steam mine, I put about an inch of water in my pan along with on stalk of fresh rosemary and 3 cloves of smashed garlic. Put the steamer basket in, bring to a boil, and steam for 5-7 minutes. The flavored water adds just a hint of extra delicious to the asparagus.
Hope you all have a wonderful downhill to your week!
No comments:
Post a Comment
Leave some love!