16 oz Tempeh; steamed, diced 1/2"
3 tb Low-sodium tamari
3 tb Fresh orange or
- pineapple juice
1 cl Garlic; minced
1 ts Toasted sesame oil
1 tb Pure maple syrup
Salt
Black pepper; freshly ground
1 tb Neutral vegetable oil
Place the steamed tempeh in a large, shallow dish. Set aside.
In a small bowl, combine the tamari, orange juice, garlic, sesame oil,
maple syrup, and salt & pepper to taste. Blend well, then pour over
the tempeh and set aside for at least 1 hour, turning halfway
through. If marinating for longer than 1 hour, cover and refrigerate.
Using a slotted spoon, transfer the tempeh to aplatter, reserving the
marinade.
Heat the vegetable oil in a large skillet over medium heat. Cook the
tempeh in batches until browned all over, about 5 minutes per side.
Add the reserved marinade and simmer until the tempeh is hot and well
glazed, 10 to 15 minutes. Serve hot.