Sweet and Spicy Glazed Tempeh with Broccoli and Daikon
I think I've finally perfected this one. I fed it to a hardcore carnivore last night. He cleaned his plate! Okay, he might have been really, really hungry, too. Adapted from Sandor Katz's Wild Fermentation.
6-8 ounces tempeh
2 cups broccoli florets
1/2 cup thinly sliced daikon radish
1/4 cup orange juice
2 TBS honey
1 TBS arrowroot powder or corn starch
1 tsp sesame oil
1 TBS rice vinegar
1 TBS wine
2 TBS curry paste
1 TBS light soy sauce
1 TBS water
1 TBS miso
2 TBS vegetable oil
2 TBS minced gingerroot
3 TBS minced garlic
1/2 TSP ground white pepper
Cut tempeh into bite-sized pieces and steam for 15 minutes. In the last few minutes, add broccoli & daikon.
Mix orange juice, honey, arrowroot, sesame oil, rice vinegar, wine, curry paste
Blend miso with soy sauce and water.
In wok or large skillet, heat oil and fry ginger (1 min), garlic (2 min), white pepper (30 seconds), then add juice mixture and stir until thickened. Remove from heat and add tempeh mixture and stir. Add miso mixture and serve over rice.
6-8 ounces tempeh
2 cups broccoli florets
1/2 cup thinly sliced daikon radish
1/4 cup orange juice
2 TBS honey
1 TBS arrowroot powder or corn starch
1 tsp sesame oil
1 TBS rice vinegar
1 TBS wine
2 TBS curry paste
1 TBS light soy sauce
1 TBS water
1 TBS miso
2 TBS vegetable oil
2 TBS minced gingerroot
3 TBS minced garlic
1/2 TSP ground white pepper
Cut tempeh into bite-sized pieces and steam for 15 minutes. In the last few minutes, add broccoli & daikon.
Mix orange juice, honey, arrowroot, sesame oil, rice vinegar, wine, curry paste
Blend miso with soy sauce and water.
In wok or large skillet, heat oil and fry ginger (1 min), garlic (2 min), white pepper (30 seconds), then add juice mixture and stir until thickened. Remove from heat and add tempeh mixture and stir. Add miso mixture and serve over rice.