Thursday, October 28, 2010

Asian Glazed Tempeh

Asian Glazed Tempeh!
This tempeh is the perfect accompaniment to so many Asian recipes!  I use it in stir frys, lettuce wraps, with a side of noodles, or just to eat on its own!  (The kids LOVE it, and it's an amazing source of protein!)  Super easy to make, you're not going to want to skip over this recipe!!
Optional marinade:
1/2 t. fresh ginger, grated (sometimes I cheat and get it in the tube!)
1/2 t. agave nectar 
1 t. garlic chili sauce (optional, but I like things a tad spicy)
1/2 t. hoisen  sauce (find it in the Asian section of the market)
1 T. sushi vinegar (or lime juice)
1 T. low sodium soy sauce
2 T. sesame oil
1/2 t. sesame seeds
Whisk together, and let stand while you prep the tempeh.
1 block of organic tempeh (some markets have it over by the produce, all health food stores will have it)
Cut into bit size cubes, and toss in the marinade to coat evenly.  Marinate in the fridge tossing every hour or so to make sure they coat evenly.  (I usually do mine for a few hours...but for at least 1 hour.)
I call this marinade optional because you don't NEED it to make your Glazed Tempeh amazing...but it does give it more flavor!  Your choice.  If I'm in a hurry, or have decided to make this last minute, I skip this step!
Note:  You can also use this as a salad dressing too!  
When you're done marinating your tempeh, whisk all these ingredients into a saute pan:
2 T. sesame oil
1 T. lime juice
2 t. fresh ginger, grated (again, if you need to cheat and use the tube stuff, it works!)
1 T. sesame seeds
3 T. low sodium soy sauce
2 T. agave nectar
2 t. garlic powder
Once whisked, bring to a boil over high heat and let simmer for about a minute.  
Grab your marinated tempeh and saute on med/high until most of the liquid has absorbed into the tempeh...about 5 minutes.  You'll want to make sure you stir frequently for two reasons...1.) it'll burn if you don't, and 2.) you want everything evenly coated and browned.
Tempeh should be pretty coated, and most of the liquid reduced before beginning this next step...
Reduce to med/low heat until no liquid is left in the pan (about 3 mins)
2 T. agave nectar
2 T. low sodium soy sauce
1 t. ginger powder 
Saute on med/low for about 5 minutes, until everything is evenly glazed and browned!  Remove from heat.
It's ready to eat at this point!'re going to LOVE this! 

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