April 07
I enjoy cooking, the great outdoors, horror movies, bourbon, T'ai Chi, and all the other liberal usual suspects. I'm an atheist, but if I had to choose a religion, it would be Bast worship. "I hold that the more helpless a creature, the more entitled it is to protection by man from the cruelty of man." -- Mahatma Gandhi


Beans&Greens's Links

FEBRUARY 13, 2011 9:36PM

Orange Pan-Glazed Tempeh with red rice and collard greens

Rate: 5 Flag

This Open Salon citrus challenge dish is made with fresh oranges and lime.  The main ingredient is tempeh, a fermented soy product very popular in Indonesia.  Tempeh has a delicious nutty flavor and firm texture, and is a good source of protein.

Mrs. Beans & Greens declared this meal delicious, and I have to admit that I agreed with her.

This recipe comes courtesy of Heidi Swanson.  I made a few changes that are indicated below.




1 cup freshly squeezed orange juice (3-4 large juicy oranges)

1 tablespoon freshly grated ginger

2 teaspoons tamari (or soy sauce)

1 1/2 tablespoons mirin

2 teaspoons maple syrup

1/2 teaspoon ground coriander

2 small garlic cloves, crushed roughly

10 ounces of tempeh

2 tablespoons olive oil

1/2 lime

A handful of basil leaves*


Put the orange juice in a small bowl. Add the tamari, mirin, and maple syrup, ground coriander, and crushed garlic.**  Mix together and set aside.

Cut the tempeh into thin-ish, bite-sized pieces.  Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. 

My variations from the original recipe are indicated above by asterisks, and are as follows:

*  The original recipe called for cilantro leaves.  I substituted chopped fresh basil. 

**   The original recipe called for squeezing the grated ginger over the orange juice to extract the ginger juice, then discarding the pulp.  I just mixed all of the grated ginger in with the juice.

I served this dish over Bhutanese red rice cooked in coconut water instead of plain water.  Bhutanese red rice has a nice nutty flavor and slightly crunchy texture.  For a side dish, I stir fried collard greens with minced fresh garlic in sesame oil.  We served it with Strongbow dry hard apple cider, which went very well with the sweetness of the meal.

The original recipe can be found here:


Author tags:

vegetarian, vegan, skc citrus

Your tags:


Enter the amount, and click "Tip" to submit!
Recipient's email address:
Personal message (optional):

Your email address:


Type your comment below:
we love tempeh. thanks for sharing this power food recipe, i look forward to trying it.

Thank you. Tempeh is one of my favorite foods, too. Next time, I'm going to marinade the tempeh and bake it instead of frying. Should be an interesting experiment. By the way, this dish can also be made with tofu.
will you leave the baked results in the comments here, or pm me? i love to learn of the compared results of cooking methods.
This is a very different recipe for me so thank you for sharing it. I've eaten Indonesian food on a number of occasionas and am quite fond of it. Your presentation is also lovely.
This looks really good! I never thought of glazing tempeh, but it's a great idea.
Interesting seasonings and I like both cilantro and basil in the blend. Baking also looks promising. :) Rated
Congrats... on the honorable mention in today's Salon.
Thanks to everyone for the kind comments. I have to say that this recipe is not that difficult to make, but results in a beautiful and very tasty dish, if you're looking for something to impress your friends without knocking yourselves out.