Orange Glazed Tempeh
Did you know that Tempeh is actually more nutritious than both tofu and edamame? And all those rumors that soy is bad for you? The latest studies are showing that soy phytoestrogens actually protect against breast cancer and other cancers. Even if you have had breast cancer, soy can be beneficial.
Please note: we are talking about whole, organic soy, not soy protein isolates or conventional soy. There is a huge difference. To read more about soy and it’s health benefits, start here: Nutrition Facts: Who Shouldn’t Eat Soy?. At the bottom of the article, there are many more studies and articles. It is a treasure trove and I hope that it provides the information that will put those nasty soy rumors to bed.
I am a more recent convert to tempeh. I used to think that tempeh tasted horrible. That was before I learned to finesse it, to imbibe it with wonderful flavors, to make it delicious. I have to admit, I often get frustrated because the tempeh disappears so quickly in my house that it doesn’t make it to the dinner table!
What changed is how I approach tempeh. I now always simmer it for 10-15 minutes in a pot of water that has a big spoonful of fresh bouillon. The bouillon adds a little flavor, and the simmering takes away the bitterness. I love to put the tempeh into the marinade right after it comes out of the hot water bath as I feel it absorbs the marinade better.
Make sure you leave enough time to marinade the tempeh. I like to marinade for at least 4-5 hours, or even overnight. I use a glass container, throw a lid on it, give it a good shake and put it in the fridge. Every once in a while, I give the whole thing a good shake to distribute the marinade. The best thing about this marinade is that you can turn it into a sauce when you are done.
There is no refined sugar or oil in this recipe.
The Wonders of Tempeh
Tempeh: A traditional Indonesian soy product that uses the whole soy bean. The beans are fermented into a cake. Tempeh, because it contains the whole soy bean has more protein, fiber and vitamins than tofu. You can find specialty tempeh that is made from other types of beans and grains. But we opt for the traditional soy tempeh. This recipe for Orange Glazed Tempeh is one of our all-time favorites.
- 2 8 oz blocks tempeh
- 2 tablespoons fresh bouillon (recipe here: Fresh Bouillon)
- enough water to cover tempeh in pot
- Place tempeh in pot.
- Add enough water to cover tempeh by 1-inch.
- Stir in fresh bouillon.
- Bring to a boil then immediately reduce to simmer.
- Simmer for 10-15 minutes.
- Remove from pot and cut each block into 16 pieces (see photo above).
- 1/2 cup fresh orange juice
- 1/4 cup coconut aminos or low sodium soy sauce
- 4 dates, softened by soaking in 1/2 cup water
- 1 teaspoon grated fresh ginger
- 2 tablespoons peanut butter powder (see sidebar) You can use peanut butter or almond butter
- 1 large or 2 small cloves garlic, minced
- Place orange juice, coconut aminos, dates, date water, ginger and peanut butter powder (or peanut butter) in blender and blend until smooth.
- Add garlic and pulse once or twice to incorporate.
- Pour marinade into shallow glass container or bowl.
- Add tempeh, place lid on container and shake to coat the tempeh.
- Put in refrigerator for 4-6 hours, shaking occasionally to keep coated.
- Remove tempeh from marinade and set marinade aside.
- When ready to bake, preheat oven to 350 degrees.
- Place tempeh on parchment covered baking sheet so that the pieces are not touching each other.
- Bake at 350 degrees for 20 minutes, flip and bake for another 15 minutes.
- 2 teaspoon organic cornstarch or arrowroot powder
- 1/4 cup water
- reserved marinade
- 1/2 cup fresh orange juice
- Dissolve cornstarch in water.
- In a small pot, whisk together cornstarch mixture, reserved marinade and orange juice.
- Slowly bring to boil, while whisking continuously. When sauce thickens, it is ready.