From: Kate -
This is just something I made up after many experiments with tempeh.
It makes the tempeh nice and creamy and sweet. I usually serve it
with brown rice. Enjoy!
Saute garlic and tempeh in oil, adding more oil if necessary and stirring
constantly to prevent burning.
- 3 TBSP oil (you may need more as tempeh is very absorbent)
- 1 clove garlic, minced
- 1 package tempeh, cut into half inch cubes
- 1-1/2 cups orange juice (I prefer no pulp for this recipe)
- 1/2 cup red wine or cider vinegar
- 1/2 cup soy sauce
- 1/4 cup brown or white sugar
After the tempeh has browned a bit, maybe five minutes, add the
rest of the ingredients and continue to stir over medium heat. As
the sauce cooks, some moisture will evaporate and leave a thicker,
somewhat sweet syrup behind. I usually simmer it for about 8 minutes
while stirring every minute or so.
When most of the liquid has boiled off, remove pan from heat and
let the tempeh cool off for about 10 min. as hot, sugary syrup can
scorch you if you don't let it cool first!
You can also try other fruit juices, I've used cranapple, grapefruit,
pineapple, though I find orange is my favorite.