Orange Glazed Tempeh Kabobs
2013-02-15
- 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.
Ingredients
- 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
Method
Step 1
MARINADE
Step 2
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.
Step 3
Preheat a pan on medium high.
Step 4
After a thorough marinading, dump the tempeh and marinade into the pan, and cook until seared on most sides.
Step 5
GLAZE
Step 6
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.
Step 7
Skewer the tempeh onto sticks, add to rice or veggies, and cover in the glaze.
Step 8
Party time.
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Recipe Comments
Comments (2)
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posted by Rachel on March 6, 2013
When do you use the soy sauce?
posted by Jake on March 7, 2013
Oops! Thanks for the catch, Rachel. Add it to the marinade. I’ve amended the recipe…