fungus among us.

A recipe adapted from 101 Cookbooks, good enough to serve to guests as part of some kind of pan-Asian meal, and it seems to be even better the day after. They say it works well with tofu too, I'll try that in a couple days since my homie Moop don't really dig on no tempeh.


orange pan-glazed tempeh.

1 cup freshly squeezed orange juice or, yes, not freshly squeezed
1 tbsp freshly grated ginger
2 tbsp soy sauce
2 tbsp shao xing rice wine
1 tbsp maple syrup
1/2 tsp ground coriander
2 garlic cloves, crushed

300g tempeh
4 tbsp coconut oil

juice of 1/2 lime
handful of cilantro leaves

Combine first 7 ingredients in a bowl. Fry tempeh in coconut oil, 5 minutes per side, in two batches. When the second batch is finished, add the orange juice stuff to the pan and simmer for 10 minutes or until sauce is reduced and sticky. Oh right at some point during the reductionization of the sauce, return the first batch of tempeh to the pan.


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