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Pan Seared Tempeh
Serves 5 |
Prep Time 5 minutes |
Cook Time 25 minutes
Ingredients
1 1/2 pounds organic tempeh, sliced into 1/4 inch thick slices
3 Tbsp Eden Toasted Sesame Oil
or Eden Extra Virgin Olive Oil
2 Tbsp Eden Shoyu Soy Sauce
4 cloves garlic, finely minced
1/2 tsp ground cumin
1/2 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
1 whole bay leaf
2 Tbsp onion, finely minced
1 Tbsp fresh ginger root, finely grated
2 cups water
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Directions
Place the shoyu, garlic, cumin, orange juice, lime juice, bay leaf, onion and water in a saucepan. Take the ginger root and squeeze the juice into the pan. Mix and place the tempeh in the saucepan. Cover and bring to a boil. Reduce the flame and simmer for 20 minutes. Remove the tempeh and set aside. Heat the sesame oil in a skillet, add the tempeh and sauté until golden brown on each side, turning the slices frequently. Remove and serve with any Eden Organic Mustard.
Note: Tofu may be substituted for tempeh, but do not boil the tofu in the marinade. Simply place the tofu slices in the marinade and allow to marinate for 15 to 20 minutes before pan frying the slices on each side until golden.
Nutritional Info
Per serving:
375 Calories,
17g Fat (42% calories from fat),
25g Protein,
27g Carbohydrate,
8g Fiber,
0mg Cholesterol,
408mg Sodium
Related Recipes
American, Eastern, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Side Dish, Vegan
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