Orange Glazed Tempeh Kabobs2013-02-15
- Yield : 6 kabobs
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 40m
This dish packs a solid punch of orange goodness! It takes a little more time than the usual ones, as there is some marinading to be done. But it has a nice, sweet, payoff.
I put them on kabobs for easy dipping and served with broccoli, but you could add more to the skewers or add them to a bed of rice and veggies.
- 1 block of tempeh, cubed
- 3 oranges
- 1 tablespoon of soy sauce
- 1/4 cup of sliced shallot (onion will do)
- 2 garlic cloves, minced
- 4 tablespoons of sweetener (i used brown sugar)
- 1 teaspoon of minced fresh ginger
- 1 carrot, grated
- zest of 1 orange peel
- 1 teaspoon cornstarch
Combine the juice of ONE ORANGE, the shallot, garlic, ginger, soy sauce, and 1 TABLESPOON OF SWEETENER in a bowl and mix. Add the cubed tempeh and let marinade for 15-20 minutes.
Preheat a pan on medium high.
After a thorough marinading, dump the tempeh and marinade into the pan, and cook until seared on most sides.
Add the juice of TWO ORANGES, 3 TABLESPOONS OF SWEETENER, the shredded carrot, the orange zest, and the cornstarch into a pot and turn on medium-low heat. Cook until it simmers and begins to thicken.
Skewer the tempeh onto sticks, add to rice or veggies, and cover in the glaze.
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